INGREDIENTS:
- 12 ounces silken tofu, drained (not pressed)
- 2 cloves garlic, minced
- 2 teaspoons onion powder (2 tablespoons dehydrated onions ground in Magic Bullet)
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons dried basil
- 1/2 teapoon salt
- 1/2 teaspoon paprika
- 1 tablespoon nutritional yeast
- soy milk for thinning, if needed (I did not need any)
- 1/3 of an 8 ounce package Butler Soy Curls (these are AWESOME!)
- 3/4 cup water
- 1/2 cube of Not-Chick'n Bouillon
- 1/2 package pasta
- 1/2 package frozen peas
- sauteed mushrooms (I had some already sauteed in the freezer)
METHOD:
- While heating water for pasta, blend tofu and spices in food processor
- Thin with soy milk if necessary
- Heat 3/4 cup water and bouillon cube, add soy curls and let sit, covered
- Cook pasta until almost done, add peas, continue cooking until tender
- Drain pasta and peas, transfer tofu mixture from food processor to pasta cooking pot, heat through but do not let it start to boil
- Stir in pasta, sauteed mushrooms and drained re-hydrated soy curls
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