Lentils Pasta With Roasted Tofu And Broccoli
Besides being tasty and a little “different”, lentils pasta provides a generous amount of protein, contributing to a well-balanced meal. A classic tomato-basil sauce completes the picture, while roasted tofu and broccoli add different textures and a bit of crunchiness. So, if you’re in the mood for a comforting vegan dish, maybe this one’s worth a try !
The recipe
Make the sauce
In a thick-bottomed casserole, combine 1 tablespoon of olive oil, finely chopped garlic cloves, and a pinch of salt. Let the oil sit for 10-15 minutes at room temperature, to infuse with the garlic flavor. Place the casserole over medium heat and immediately add the tomato juice.
Gently simmer about 30 minutes, until the liquid reduces by half.
Add the chopped fresh basil, continue to simmer for another 5 minutes, then remove from heat.
Roast the tofu and broccoli
Preheat the oven to 200C with ventilation.
Wash and cut the broccoli in bite-sized florets.
Slice the tofu into small-medium cubes.
In a large bowl, toss with olive oil, balsamic vinegar, sesame seeds and a pinch of salt.
Spread them on a tray lined with baking paper.
Roast for 25-30 minutes, until the broccoli is crisp and lightly charred on the edges, and the tofu turns golden.
Cook the pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package instructions. Drain and set aside.
Assemble the dish
Add the pasta to the sauce casserole and mix gently over low heat until evenly coated.
Transfer to serving plates and top with the roasted tofu and broccoli.
Drizzle with olive oil before serving.
Enjoy!
INGREDIENTS - for two persons or one pie
Organic or “Best you can get” !
Dried Lentils Pasta - 120 grams
Broccoli - 300 grams
Tomato Juice - 300 ml
Firm tofu - 250 grams
Garlic - 3-4 cloves
Sesame seeds - 5 grams
Fresh basil - a small handful (~10 leaves)
Balsamic vinegar - 10 ml
Olive oil - 15 ml
A pinch of salt
A grind of black pepper
