2 ozs Chickpea Pasta (dry)
1 1/2 tsps Extra Virgin Olive Oil
6 ozs Tofu (firm, patted dry)
1 1/2 tsps Nutritional Yeast
1/8 tsp Sea Salt (to taste)
2 tbsps Jerk Marinade
1 tbsp Cashew Butter
1/4 cup Water
1 tbsp Parsley (chopped, optional)
1. Cook the pasta according to package instructions. Drain and set aside.
2. Meanwhile, heat the oil in a pan over medium-high heat. Add the tofu, nutritional yeast, and salt. Break up the tofu into small pieces and cook for about five minutes.
3. Gently fold in the jerk marinade, cashew butter, and water until incorporated. Cook for two minutes, or until warmed through and your desired consistency is reached.
4. Divide the pasta and jerk tofu sauce into bowls. Top with parsley and enjoy!
Refrigerate in an airtight container for up to three days.
One serving equals approximately one cup of pasta and 3/4 cup of sauce.
Use vegan cream cheese instead of cashew butter.
Add mushrooms, bell peppers, or peas.
- Cook Time: 15 minutes
- Serving Size: 1
- Calories: 537
- Sugar: 9g
- Sodium: 1300mg
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 37g
- Cholesterol: 3mg