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Roasted tofu, chickpea and kale pasta - hu- mmu's be kidding me!



I. LOVE. PASTA. Who's with me?


Before going vegan my favourite meal was pasta with prawns, chilli, garlic and lemon. My boyfriend, who to my dismay, is not as much of a pastaholic as myself loved it, so after going vegan my goal was to create something better, tastier and a whole lot more wholesome. And I am pleased to say that I succeeded - but you can be the judge of that.


Picture the scene: one cold and stormy evening we were sat at home, Friends playing in the background (again) and low and behold, I was craving pasta. After having a rummage around in the cupboards, inspiration hit me! Tofu, chickpeas, kale, peppers, lemon, chilli and hummus - I knew that I could definitely come up with something spectacular to fill the pasta sized hole inside of me.


It went down a treat! my boyfriend even exclaimed that it was his new favourite meal, and every time I have made it since that hasn't changed. When we had this on Friday night he even went as far as saying that it was his favourite meal in the entire world. Result!


Not only is this dish ridiculously tasty and hearty it is also quick, easy and produces the minimum amount of mess (less washing up woohoo!)


Well, what are you waiting for? If you're in the mood for something homely and delicious, grab your apron and let's get cooking!


Prep time: 5 mins

Cook time: 25 mins

Serving: 4 people



Ingredients:

  • 240g of fusilli pasta

  • Extra firm tofu block

  • 1 can on chickpeas

  • Hummus (I have tried this recipe with a roasted red pepper hummus which was gorgeous too)

  • 1 bag of kale

  • 1 whole pepper (any colour you like! My favourite for this dish is yellow)

  • 1 lemon

  • 3 tsp extra virgin olive oil

  • 2 tsp paprika

  • 1 tsp cumin

  • 1sp aromat (you can substitute this for salt if you don't have any)

  • Chilli flakes (I use Bird's eye chilli flakes but you can use any you like depending on the amount of heat you like)

  • Black Pepper


Method:

  1. Preheat the oven to 150C

  2. Grab your roasting tin, and squirt 2 tsp of extra virgin olive oil onto the bottom to line it

  3. Empty your bag of kale into the roasting tin and make sure that it is spread evenly

  4. Press your tofu block to get rid of excess water, then cut into small cubes, Throw this into the roasting tin, making sure that it is evenly distributed

  5. Rinse your chickpeas in cold water, then sprinkle them all over the roasting tin (the key is to have an even splattering of all your ingredients!)

  6. Take your whole pepper and cut into thin strips, and (you've guessed it) add this to your roasting tin of wonders as well.

  7. Now for the seasoning - sprinkle 1 tsp aromat, 2tsp of paprika, 1 tsp of cumin, black pepper and your chilli flakes onto your ingredients. Add the remaining tsp of olive oil and give it a good mix around to ensure that all your ingredients are coated in the seasoning

  8. Cut your lemon in half, and squeeze one of the halves all over your ingredients

  9. Place the roasting tin into the centre of your preheated oven for 25 mins. Give it a stir once or twice whilst cooking

  10. Boil your pasta in a large pan (it should take around 10 - 13 mins, as you want your pasta to be al-dente not soft and sloppy.

  11. When your pasta is done, drain it and rinse with a little cold water to stop it sticking together. Place it into your pasta bowls and sprinkle with some cracked black pepper.

  12. Take your roasting tin of goodness out of the oven and spoon on top of the pasta

  13. Squeeze the other half of the lemon over the dish for an extra zesty taste

  14. Finish with a dollop of hummus and you're good to go - enjoy!


(Why not serve it up with some garlic bread if you're feeling super fancy!)


So what do you think of this yummy, and protein packed vegan pasta? Let us know in the comments and on the forum page, also please be so kind as to rate the recipe too and give it a like. Thank you!


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