Pesto Tofu Pasta
Flavor-packed vegan pesto tofu pasta is a total crowd pleaser and so easy to make! It's an easy and satisfying weeknight meal.
????Ingredients????
????For the pesto sauce
▢ 2 cups fresh basil leaves - loosely packed
▢ ½ cup olive oil
▢ ¼ cup cashews or pine nuts
▢ 2 tablespoons lemon juice
▢ 2 tablespoons nutritional yeast
▢ 4 cloves garlic
▢ ¼ teaspoon each of salt and pepper
????For the pesto tofu
▢ 1 block firm tofu - pressed and torn into rustic pieces
▢ 1 pint cherry tomatoes - halved
????For the pasta
▢ 8 ounces fettuccine
▢ 6 cups baby spinach - or baby kale
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*3.5 Qt. Le Creuset:
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Getting SAUCEY with this BOLOGNESE inspired vegan recipe
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LAY HO MA (how's it going in Cantonese)! Everyday is a great day to slurp spaghetti noodles. Join me in this episode and learn how to make an absolutely delicious Bolognese inspired recipe tonight! Let's begin
Ingredients:
200g extra firm tofu
2 tbsp chili oil (
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 red onion
4 pieces of garlic
2 carrots
3 stalks celery
2 tbsp olive oil
1/4 tsp salt
pepper to taste
1 tsp crushed pepper flakes
1/2 tsp dried oregano
2 tbsp tomato paste
1 cup red wine
3 cups tomato purée
1/2lb spaghetti
fresh basil to serve
Directions:
1. Pat dry the extra firm tofu with a paper towel and mash into a crumble with a fork
2. Heat up a nonstick pan to medium heat. Add the chili oil followed by the crumbled tofu. Sauté for 3-4min
3. Add the soy sauce and dark soy sauce. Then, sauté for another couple of minutes. Set the crumble aside
4. Finely chop the red onion, garlic, carrots, and celery
5. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min. Then, add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min
6. Add the carrots and celery. Sauté for 5-6min. Add the tomato paste and sauté for 2min
7. Add the red wine and cook for 2min. Add the crumbled tofu and the tomato purée. Give the sauce a good stir
8. Place on a lid half covered and let it simmer on medium low for 20-30min
9. Bring another pot of water to boil when you're ready to cook the pasta. Boil the pasta for a minute less to package instructions
10. Transfer about 1/2 cup of the pasta water to the simmering sauce and give it a good stir
11. Strain out the water from the pasta and add as much or as little sauce to the pasta as you'd like and cook for 1-2min
12. Plate and serve the pasta with fresh basil and freshly cracked pepper
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Udon Noodles with Black Pepper Tofu | This Savory Vegan
These Udon Noodles with Black Pepper Tofu are filled with crispy veggies, savory noodles and fried tofu. The perfect vegan noodle bowl!
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music by Chell
CHILLI GARLIC SPAGHETTI w TOFU CRUMBLE #shorts
INGREDIENTS:
- 140g extra firm tofu
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tsp Salt and pepper
- 2 tsp tsp olive oil
- Knob of vg butter
- 3-5 garlic cloves, roughly chopped
- 1 tsp dried chill flakes
- 1 tbsp tomato puree
- 1 tbsp vg cream cheese
- 270g spaghetti, cooked al dente (save pasta water)
- 2-3 tbsp vg parmesan
- Fresh parsley, roughly chopped
- Salt and pepper to taste
METHOD:
1. Crumb the tofu into a bowl, add the garlic granules, paprika, salt, pepper and olive oil. Give it a mix then allow to sit for approx 10mins.
2. Heat up a pan to medium heat, add the tofu and cook till it becomes a nice and golden brown colour. Remove and set aside.
3. Add the pan back to the hob, add the butter and allow to melt. Add the garlic, chilli and fry for for 1-2 mins.
4. Add the tomato puree, cream cheese and and some pasta water to make the sauce.
5. Add the pasta, parsley, parmesan with more pasta water if needed and mix till all creamy.
6. Pour over most of the tofu crumble, mix then serve up top with more crumble and enjoy!
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Tofu Spaghetti “Bolognese”
A twist on your classic bolognese, this recipe uses delicious tofu instead! #PlantProteinChallenge
Join the Plant Protein Challenge:
Ingredients:
Oil
1 onion
1 clove garlic
200grams tofu
1 tsp smoked paprika
1tbs nutritional yeast (optional)
1tbs oregano
Pinch of salt and pepper to taste
1 can chopped tomato
2 tbs tomato paste
1 cup water
Fresh basil (optional)
Method:
1. Bring a fry pan to medium heat and add the oil, chopped onion, chopped garlic then sauté and stir for at least seven minutes until the onions are translucent and tender
2. Crumble the tofu into the pan and add the smoked paprika, nutritional yeast (optional), oregano, and salt and pepper
3. Stir together and fry until browned
4. Add the tomato paste to the pan and stir through
5. Add the water to the pan and stir through
6. Spoon the sauce onto spaghetti that’s cooked al dente
7. Garnish with the basil (optional)
Serve and enjoy!
Creamy Tofu Pasta Sauce | High Protein and Super Easy
In this video, I'll show you how to make a creamy pasta sauce from silken tofu. This sauce is super easy to make and also high in protein!
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Ingredients:
250g Silken tofu
10g Nutritional yeast
200ml plant milk
Dash of balsamic vinegar
Salt to taste
Black pepper to taste
Music by Jubileelee - BONDING AT NIGHT -