Goodfood x PlantYou: Marry Me Tofu Farfalle
with Wilted Greens
1150 cals
25 mins
Description
We’re teaming up with plant-based foodie Carleigh Bodrug, whose healthy goal is to make embracing animal product alternatives more approachable. It’s working: her PlantYou cookbook is a New York Times bestseller. This play on social media phenom Marry Me Chicken renders the sun-dried tomato sauce creamy with cashew butter, and showcases savoury breaded tofu and wedding-ready bowtie pasta.
Contains:
Cashews, Soy, Sulphites, Wheat
Ingredients
for 2 servings
(Double for 4 portions)
120g Baby greens (baby spinach or kale)
30ml Tomato paste
1 Shallot (or onion)
1 Lemon
1 Block of tofu (non-GMO)
30g Sliced sun-dried tomatoes
40g Breadcrumbs
32g Nutritional yeast
60g Cashew butter
225g Farfalle
Nutrition
Total fat | 42g |
Saturated Fat | 7g |
Sodium | 810mg |
Total carbs | 137g |
Sugar | 14g |
Protein | 64g |
Fibres | 16g |
Recipe Instructions
- Preheat the oven to 400°F.
- Bring a large pot of water to a boil.
- Halve, peel and mince the shallot.
- Pat the tofu dry with paper towel; cut into ½ inch cubes.
- Juice the lemon.
- In a large bowl, combine the tofu, a generous drizzle of oil, the breadcrumbs, 3 tbsp of the nutritional yeast (double for 4 portions) and S&P.
- Arrange on a lined sheet pan and bake, 18 to 20 min., until golden brown and crispy.
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 8 to 10 min., until al dente. Reserving 1 ½ cups cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
- In a large, high-sided pan, heat a drizzle of oil on medium.
- Add the shallot and tomatoes. Sauté, 1 to 2 min., until fragrant.
- Add the tomato paste and sauté, 1 to 2 min., until dark red.
- Add the cashew butter, ¾ cup water (double for 4 portions), the remaining nutritional yeast and salt.
- Whisk, stirring often, 2 to 3 min., until beginning to thicken.
- To the pan of sauce, add the pasta, reserved cooking water and spinach. Cook, stirring often, 2 to 3 min., until the spinach has wilted.
- Add 1 tbsp lemon juice (double for 4 portions) and S&P.
- Divide the pasta between your bowls.
- Top with the tofu. Bon appétit!