We tried this last night. The recipe came from Vegan Dad and it was awesome and so simple. All you have to cook is the pasta, which doesn't heat the kitchen up too much. Both my sprouts loved it, and upon tasting it my four year old screamed "yum!"with the same kind of intensity usually reserved for roller coaster rides, so clearly it was a hit. We added sliced olives to ours, and it was so very good. The leftovers were eaten for lunch today, and I was asked to make it again, and I definitely will.
1 lb. pasta, Vegan Dad used ditali, but all I had on hand was penne and it was fine.
2 cups chopped tomatoes
1/2 package extra firm tofu, crumbled
1 tsp. lemon juice
1/4 cup nutritional yeast
salt to taste
1/2 cup chopped basil
2-3 tbsp. olive oil
salt and pepper to taste
1. Cook pasta according to directions on box.
2.While pasta is cooking, gently mix lemon juice and nutritional yeast into tofu. Let sit a few minutes, then mix again and season with salt.
3.When pasta is done, drain and rinse with some cold water to cool it down a bit. Mix in the olive oil and basil. Gently stir in the tomatoes and tofu, then season with salt and pepper. Serve at room temp. Garnish with some fresh basil and tomatoes if you wish.
This sounds really good - hope I get the chance to make it before we leave on our Great Journey. I think we should have this when we're on The Cape. Whaddya think?
ReplyDelete