Broccoli-spinach pasta with tofu

Preparation time

10 minutes preparations
15 minutes frying tofu
10 minutes for pasta and vegetables


- 6 tbsp nutritional yeast
- 100 g spinach (frozen or fresh)
- 100 g green peas
- 200 g broccoli
- juice of half a lemon
- avocado
- 3 cloves of garlic
- salt, pepper, a dash olive oil
- 400 g spaghetti
- Bon tofu
- plant based milk
- chickpea flour
- breadcrumbs


Preheat cooking pan and boil water for pasta and vegetables

How to prepare

1. Cut tofu to cubes. Take 3 bowls: one for milk, second for chickpea flour and third for breadcrumbs.
2. Take some tofu, soil in milk and then toss into chickpea flour. Make sure tofu is covered with flour all around. Then repeat same steps. Finally toss them into breadcrumbs and fry with some preheated oil.
2. Boil spaghetti and steam broccoli and peas
3. In blender blend nutritional yeast, spinach, lemon juice, avocado, salt, pepper and olive oil until smooth sauce. Add a bit of water from boiling spaghetti (about 0,5 dl) if you want.
4. Mix sauce and steamed vegetables with spaghetti.
5. Serve with crispy tofu, roasted tomatoes and peanuts.

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