Tofu being the powerhouse of protein makes this dish highly rich with its nutrients and a perfect match for a non dairy, cruelty-free and a plant-based diet.

Ingredients

  • 6 pods of garlic
  • 3 small pieces of ginger
  • 2 Onions ( roughly chopped )
  • 3 tomatoes ( roughly chopped )
  • 2tsp red chilli powder
  • 2 tsp turmeric powder
  • 2 green chillies
  • Vegetable oil
  • Salt
  • 3 cardamom
  • 4 cloves
  • 5 peppercorns
  • 1/4 cup coconut milk
  • 2 tsp Ginger garlic paste
  • 15 cubes Tofu
  • 1tsp cardamom powder
  • 10-12 cashew nuts
  • 2 tsp sugar

METHOD

  1. Boil raw pasta according to the instructions given on the package. Take 4-5 cups of water in a deep sauce pan & bring it to boil over medium flame.
  2. When it starts boiling add 3/4 cup farfalle pasta & 1/2 tsp salt.
  3. Boil them until al dente( cooked but not very soft ) it will take around 10-12 mins. To check whether pasta is cooked or not , take one pasta in a fork and bite it. If it is a little firm to bite,it is cooked. If it is too hard ,it requires more cooking.
  4. Transfer the cooked pasta in a colander and save some pasta water in a small cup.
  5. While pasta is cooking heat 2tsp oil in a non stick pan & add the onions & garlic & saute it until it turns translucent.
    Add some oil and flour in the same pan and mix it.
  6. Slowly & gradually add all the soy milk and let it simmer for 1 minute.
  7. Put all the sauce in the blender and add the soaked cashew nuts and blend it into a smooth creamy paste.
  8. In another heated pan add the paste and the boiled pasta along with broccoli,capsicum & tofu and add the pasta water and simmer it for a minute.
  9. Add the oregano & chilli flakes and a bit of peri peri for some spicyness and mix it.

 

 

Your Pasta is ready to be served! Buon Appetito

Vikyath

Vikyath

Vikyath is a budding vegan chef , currently pursuing his Hotel management in Culinary arts from the prestigious Manipal University. His love for animals and cruelty towards them turned him vegan.

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