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.