Tofu Black Bean Spaghetti Bowl
Chia Seed Pudding

Black Bean Spaghetti is so versatile. It’s gluten free, egg free, dairy free and full of protein.  I love it. On it’s own though it is quite bland, as is tofu.  This recipe though is full of flavour.  The secret cheesey sauce is just delicious too.  Enjoy!

 

1 Punnet of mushrooms, sliced

3 cloves of garlic, crushed (2 for veg and 1 for cheesey sauce)

1 green chilli, deseeded and chopped

1 Red pepper, sliced

1 Yellow peper, sliced

1 Jar Biona Organic firm tofu

3 tablespoons Maizena or Cornflour

2 teaspoons paprika

Salt and pepper

1 packet black bean spaghetti

1 cup cashew nuts soaked in boiling water for approximately 1 hour

1/3 cup Marigold Engevita Yeast Flakes (nutritional yeast)

¾ cup water

½ teaspoon salt

 

 

Cook the black bean spaghetti according to the instructions on the packet.

 

Saute the mushrooms with the peppers in a little extra virgin olive oil.  Add the chilli and 2 cloves of garlic, set to one side.

 

Drain the tofu and slice to desired thickness.  I got 12 slices out of my block of tofu. In a separate bowl, mix the cornflour/maizena with the paprika and salt and pepper.  Heat a frying pan with some extra virgin olive oil.  Coat the tofu slices one at a time, then add them to the frying pan.  (if you coat them all together, the mixture becomes lumpy)  Fry on both sides until crispy.  Set to one side.

 

In a high speed blender add the cashew nuts (drain them first), the nutritional yeast, the 3rdclove of garlic, water and salt.  Whizz up and pour into a saucepan.  Heat up stirring constantly as it does tend to stick if left alone.

 

Build your beautiful bowl of nutritious goodness.  I put the cheesey sauce in a little pot on the side to either dip the tofu into or you can pour it over the bowl and mix it all up.

For any enquiries, please contact me at admin@josargent.com

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