Description
A creamy, dairy-free Tuscan-inspired pasta with golden pan-fried tofu, sun-dried tomatoes, and spinach in a silky cashew-based sauce.
Ingredients
Scale
For the Crust:
- 12 oz pasta of choice (e.g., fettuccine or penne)
- 14 oz firm tofu, pressed and cubed
- 2 tbsp olive oil
- 1 cup raw cashews, soaked
- 1 cup vegetable broth
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 tsp dried Italian herbs
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Cook pasta according to package directions until al dente. Drain and set aside.
- Heat 1 tbsp olive oil in a pan over medium heat. Add tofu cubes and cook until golden on all sides, about 8-10 minutes. Season with salt, pepper, and smoked paprika. Remove and set aside.
- In a blender, combine soaked cashews, vegetable broth, and minced garlic. Blend until smooth and creamy.
- In the same pan, add remaining olive oil. Sauté sun-dried tomatoes for 2 minutes, then pour in the cashew sauce. Stir in Italian herbs and bring to a simmer.
- Add spinach and cooked tofu to the sauce, stirring until spinach wilts. Toss in the cooked pasta until well coated. Season with salt and pepper.
- Serve hot, garnished with fresh basil.
Notes
You can customize the seasonings to taste.