Creamy Pasta, Chili, Miso, spicy tofu crumbles = Flavor & Umami Punch! | CHILI MISO PASTA Vegan Meal

miso paste

🥗Healthier: white bean puree

💰Cheaper: soy sauce

White bean puree adds creaminess while reducing sodium.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Make crispy tofu crumbles by adding oil to a skillet and crumbling pressed tofu into it.

Add sambal oelek, salt, and Italian herb blend to the skillet with the tofu; mix well and cook until crispy.

Optionally, bake the tofu crumbles by mixing them with ingredients in a bowl, adding a teaspoon of oil, and spreading them on a parchment-lined baking sheet; bake at 400°F for 20 minutes, stirring once in between.

Transfer the crispy tofu crumbles to a bowl.

In the same skillet, add more oil and the mushrooms; season with salt and pepper, and cook for a few minutes, covering to retain moisture until golden.

Remove half of the mushrooms for garnish.

In the same skillet, reduce heat and add extra virgin olive oil, then add minced garlic and cook until golden.

Add Italian herbs, red pepper flakes, and stock to the skillet; mix in miso by pressing it in.

Bring the mixture to a boil, then add vegan cheese and mix until creamy; if not creamy enough, add vegan yogurt or non-dairy cream cheese.

Taste and adjust seasoning with salt as needed.

Fold in cooked pasta, toss well, and cover to let it cook for a minute or two to absorb flavors.

Transfer pasta to a serving bowl, top with tofu crumbles, vegan parmesan, sautéed mushrooms, and fresh basil; serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens