This recipe is so easy to make, it doesn't require a lot of cooking which makes it perfect for a summer dish!
I love adding tofu or any kind of plant protein to my recipes as much as possible to create a more balanced and satisfying meals.
To make this recipe, you can use any kind of pasta you like, and feel free to experiment with other nut or seed butters!
I hope you enjoy it.
1 can of fire roasted petite diced tomatoes (14 oz)
1/4 cup unsweetened almond butter
1/4 cup sesame oil
1 tbsp agave syrup
1 dried chipotle, soaked in 1/4 cup water, drained and cut into small pieces, make sure to preserve the water
1 & 1/2 tsp sea salt
1/4 cup water
- - -
1 block firm tofu, drained and cut into small cubes
1 tbsp sesame oil
Pasta shells of choice (I used gluten free ones)
Black sesame seeds
First cook the pasta according to its package instructions.
Drain, rinse and set aside.
To make the sauce, simply mix all the ingredients together in a bowl except for the water (the regular water + the chipotle water).
Pan fry the the tofu by heating the tablespoon of sesame oil in a non stick skillet, then adding the tofu cubes to roast for 5 minutes or so on each side until golden brown.
When the tofu cubes are ready, pour the sauce over and cook for 2 minutes on medium heat, then add the water (1/4 cup water + 1/4 cup from the soaking chipotle water), and let simmer for 5 minutes, skillet covered.
To serve, add some pasta with enough sauce to taste, mix and top with sweet peas, fresh pepper, slivered almonds and black sesame seeds.
Enjoy and let me know what you think!
If you try this recipe, don't forget to snap a pic and tag @nathaliesader on instagram.