Ingredients

The following ingredients have 3 Servings
  • 3/4 cup finely chopped chickpea tofu (or pressed and chopped firm tofu)
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tbsp balsamic vinegar
  • 2 tsp maple syrup (, or use sugar/sweetener of choice)
  • 1/4 tsp salt (or 1 tsp soy sauce/liquid aminos for soyfree)
  • 8 oz Spaghetti
  • 2 tbsp olive oil
  • 3 cloves of garlic (, finely chopped)
  • 1/2 tsp red pepper flakes (, divided , use less for less heat)
  • 1/2 tsp freshly ground black pepper ((use less for less heat))
  • 1/3 cup vegan parm ((recipe below) or use other store bought parm)
  • 1/2 cup pasta water
  • 1/2 to 1 tsp freshly ground black pepper
  • chopped parsley or basil or othr herbs for garnish
  • 1/3 cup almond flour (, (or a mix of 1/4 cup pumpkin seeds blended into a coarse meal and 2 tbsp breadcrumbs for nut-free))
  • 1 tsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp lime juice
  • 1/2 tsp lime or lemon zest
  • 1/2 tsp brine from pickle jar or pickled jalapeno, or use 1/4 tsp white vinegar

Instruction

  • Cook the spaghetti according to instructions on the package and set aside
  • Make the Smoky Chickpea Tofu: Heat oil in a small skillet over medium heat. When hot, Add the chickpea tofu (or pressed and chopped firm tofu). Mix for a few seconds. add the rest of the ingredients and mix well. cook until the sauce thickens. Taste carefully and adjust flavor with more salt, vinegar or maple. and a few drops of liquid smoke for extra smokyness. (This topping is optional, there is tons of flavor in the pasta + vegan parm!)
  • Make the Parm: Mix everything under parm until it resembles fat crumbs. Press and mix a couple of times. Taste and adjust salt and zest.
  • Pasta: Heat olive oil in a large skillet over medium low heat. Add garlic and cook for half a minute. Add the black pepper and half the pepper flakes and cook until the garlic is golden
  • Add half of the parm and pasta water and bring to a good simmer. Add the spaghetti and toss to coat.
  • Sprinkle in rest of the parm, half the smoky tofu, black pepper, remaining pepper flakes and parsley and toss lightly and serve. Top each bowl with more smoky chickpea tofu.Store: Refrigerate for upto 2 days. The pasta absorbs moisture on sitting so Reheat with some water or broth.