Creamy Pasta with Crispy Tofu

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh has a higher protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Press the tofu to remove excess moisture and cut it into cubes.

Heat olive oil in a skillet over medium heat until shimmering.

Add the tofu cubes and cook until golden brown and crispy, about 10-12 minutes, flipping halfway through.

Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, according to package instructions.

In another pan, sauté chopped onion and minced garlic in olive oil until translucent, about 3-4 minutes.

Pour in the vegetable broth and bring to a simmer.

Stir in the heavy cream and let it reduce slightly, about 5 minutes.

Add the spinach and cook until wilted, about 2 minutes.

Season the sauce with salt, black pepper, nutmeg, and lemon juice to taste.

Drain the pasta and add it to the sauce, tossing to coat evenly.

Fold in the crispy tofu cubes gently.

Serve hot, garnished with grated parmesan cheese, fresh basil, and red pepper flakes.

Cooking Techniques

Spice Level:

Dietary

Allergens