Quick Vegan Pasta with Peas and Tofu

If you're in a hurry but don't want to compromise on color, flavor and texture, this dish is perfect!

This dish is on the plate in less than 20 minutes and impresses with a creamy sauce, fresh peas and crispy, spicy tofu. I like to eat it after an extensive training session, because it contains carbohydrates due to the pasta and the tofu provides the necessary protein kick. And because the eye always eats with you, crunchy green peas are also used!

For 2 servings you need:

• 150g whole spelt pasta

• 300g green frozen peas

• 200ml plant milk, unsweetened

• 200g smoked tofu

• 1 tbsp. oil

• 1 tbsp. soy sauce

• 1 tbsp. light miso paste (optional)

• 2 tbsp. yeast flakes

• 1 tsp. salt

• 1/2 tsp. chili flakes

• 1 /2 tsp. granulated garlic

• some pepper

Preparation:

1. Press 200g of tofu between two layers of kitchen paper and cut into small cubes.

2. Cook 150g noodles in salted water until al dente.

3. Add 300g peas to boiling water as well and cook for about 5 minutes.

4. Then pour off the water and set aside about half of the peas for later.

5. Now puree the other half of the peas with 200ml unsweetened vegetable milk, 1 tbsp. light miso paste and 2 tbsp yeast flakes.

6. Season the sauce with 1 tsp. salt, 1/2 tsp. chili flakes, 1 /2 tsp. granulated garlic and some pepper.

7. Heat 1 tbsp. oil in a frying pan and fry the tofu until crispy.

8. Then deglaze it with 1 tablespoon of soy sauce.

9. Mix the noodles and the peas with the sauce and heat it up again.

10. Fill the pea noodles into a plate and top them with the tofu. Et Voilá - ready is the delicious color bomb ;)

Enjoy!