Tofu Black Bean Spaghetti Bowl
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.