Ingredients
- 8 oz farfalle
- 1 tsp oil or 2 tbsp broth
- 3 cloves garlic minced
- 1/2 cup chopped onion
- 1/2 cup sliced mushrooms
- 1/2 red bell pepper thinly sliced
- 1 cup non dairy milk such as soy milk
- 1 tsp flour
- 1/2 tsp onion powder
- 3 tsp cajun spice blend (optional)
- 2 1/2 tbsp nutritional yeast (optional)
- 1 tsp miso
- 1/2 tsp salt
- 9 oz firm or extra firm tofu
- 1 tbsp soy sauce
- 1/2 tsp poultry seasoning
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cornstarch
- 1 tsp lime juice
- 1/2 cup breadcrumbs
- 1/2 tsp onion flakes
Steps
- Heat the oven to 425 F and line a baking sheet with cooking oil.
- Toss the tofu with soy sauce, poultry seasoning, garlic powder, smoked paprika, cornstarch, and lime juice.
- Coat the tofu with breadcrumbs and onion flakes, place it on the baking sheet, and bake for 20 minutes, turning halfway.
- Boil the farfalle in salted water until tender, about 10 minutes, then drain.
- Heat the oil in a large skillet over medium heat and cook the garlic, onion, mushrooms, and bell pepper for 7 minutes.
- Whisk in the milk, flour, onion powder, Cajun spice, nutritional yeast, miso, and salt, then simmer for 5 minutes.
- Stir in the farfalle and serve with the baked tofu.
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