Crispy Tofu Chickpea Pasta
Extra-firm tofu roasted until the edges brown, tossed with chickpea pasta and a plain tomato sauce. This is the post-workout plate: high protein, fast carbs, and no dairy.
Ingredients
- 14 ounces extra-firm tofu, pressed 15 minutes and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 8 ounces chickpea pasta
- 1 ½ cups oil-free tomato basil sauce
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes, optional
- 3 tablespoons chopped fresh parsley or basil
Instructions
Heat the oven to 400 F. Toss the tofu with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread on a sheet pan.
Roast 20 minutes, flip, then roast 12 to 15 minutes more until the edges are brown and dry.
Meanwhile, boil the chickpea pasta in well-salted water until just shy of tender, 1 minute less than the package. Drain, saving ½ cup pasta water.
Warm the remaining oil in a wide skillet. Cook the garlic 30 seconds. Add the sauce and red pepper flakes and simmer 3 minutes.
Add the pasta, tofu, and a splash of pasta water. Toss until the sauce coats everything. Taste for salt.
Finish with herbs. Eat soon; chickpea pasta firms up as it sits.
Notes
Orthodox fasting: plant foods only. Read the sauce jar for hidden dairy or oil. On days without oil, roast the tofu dry on parchment and thin the sauce with pasta water. A 30-gram scoop of unflavored vegan protein stirred into the hot sauce adds another 20 to 25 grams if you need it.
Nutrition
- Servings
- 2
- Calories
- about 620
- Protein
- about 42 g
- Carbs
- about 62 g