Coconut pasta with peas and crispy tofu!
Can’t overstate how good of a combo this is, particularly whenever I’m craving something extra comforting.
In general, I looove tofu and always have a lot of it in my fridge because it’s such a versatile ingredient that can taste delicious when cooked correctly. Although sometimes I snack on it as it is, with just a pinch of salt, but getting creative with it is deffo a much better idea lol.
Try it out for yourself and let me know what you think!
Calories: 651kcal
Servings:
Ingredients
Crispy tofu
- 1 10-oz block tofu cubed
- 1/3 cup corn starch
- Oil for frying
- 2 tbsp tamari
Coconut pasta
- 2 1/2 cups pasta of choice
- 2 cloves garlic minced
- 1/2 cup coconut milk
- 2 tbsp nutritional yeast
- 1/2 cup green peas
- 1/2 tsp salt or to taste
Instructions
Crispy tofu
- Dip the tofu cubes in the cornstarch to coat on each side.
- Heat the olive oil in a skillet and cook the tofu for around 15 minutes, rotating frequently, until golden brown on each side.
- Add the tamari and continue rotating the tofu cubes until fully coated.
Coconut pasta
- Cook the pasta according to packaging instructions. Meanwhile, cook the garlic in a non-stick frying pan until fragrant, then add the coconut milk and nutritional yeast. Stir to combine, before adding the green peas and salt.
- Drain the pasta and combine with the sauce, also adding 1/4 cup pasta water.
Notes
If you want to thicken the sauce more, you can add cornstarch.
Nutrition
Nutrition Facts
Coconut Pasta With Crispy Tofu
Amount Per Serving
Calories 651
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 826mg36%
Potassium 516mg15%
Carbohydrates 117g39%
Fiber 16g67%
Sugar 6.5g7%
Protein 28g56%
Vitamin A 142IU3%
Vitamin C 8.2mg10%
Calcium 227mg23%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
1 thought on “Coconut Pasta with Crispy Tofu”
I made some changes – didn’t have nutritional yeast so substituted brewers yeast, and baked the tofu cubes rolled in a mix of brewers yeast, soy sauce, olive oil and garlic, because I didn’t feel like frying. Also was out of peas so used snow pea pods. It came together beautifully, highly recommend!