Ingredients

The following ingredients have 4 Servings
  • 8 oz farfalle
  • 1 tsp oil or 2 tbsp broth
  • 3 cloves of garlic minced
  • 1/2 cup chopped onion
  • 1/2 cup sliced mushrooms
  • 1/2 red bell pepper thinly sliced
  • 7 oz firm tofu (, drained)
  • 1 cup non dairy milk such as soy milk, oat milk or almond milk
  • 1 tsp flour
  • 1/4 tsp onion powder
  • 2 tsp cajun spice blend
  • 2 tbsp nutritional yeast ((optional))
  • 1 tsp miso (, mellow miso or chickpea miso)
  • 1/2 tsp salt
  • 9 oz firm or extra firm tofu (, drained and pressed for 10 mins, then sliced into 1/2 inch thick slices)
  • 1 tbsp soy sauce (or tamari)
  • 1/2 tsp poultry seasoning (or use a mix of sage, thyme and oregano)
  • 1/2 tsp garlic powder
  • 1 tsp smoked paprika (or a mix of sweet and smoked, or use cajun seasoning)
  • 1/2 tsp cornstarch (or other starch)
  • 1 tsp lime juice
  • 1/2 cup breadcrumbs
  • 1/2 tsp onion flakes

Instruction

  • Cook the pasta according to instructions on package and set aside.
  • Breaded tofu: Mix the soy sauce, herbs, spices, cornstarch, lime in a shallow bowl. Coat each slice of the Tofu and let is sit to marinate for 10-15 mins. Meanwhile prep the sauce(below).
  • In another shallow bowl mix breadcrumbs, onion flakes. Coat each tofu slice in the breadcrumb mixture, Then pan fry in a regular skillet or grill skillet over medium-high heat for 4 to 5 mins each side, or bake for at 400 deg F (205 C) for 25 mins. Slice into half inch slices.
  • Make the Cajun Cream Sauce: Heat oil in a large skillet over medium heat. Add garlic and cook for a few seconds, add onion and mix and cook for half a minute. Add bell pepper and mushrooms and a good pinch of salt and cook until golden.
  • Meanwhile, blend the rest of the ingredients (tofu through salt) in a blender until smooth. Add this to the skillet and mix well. Bring to a boil. Taste and adjust flavor with more salt, cajun spice, nutritional yeast if needed. (some tofu brands are denser and might need more of the flavor ingredients).
  • Fold in the cooked farfalle and toss to coat. Switch off heat. Cover and let sit for 2 mins.
  • The pasta is great as is as well. Garnish with 1/4 cup or more chopped tomato, pepper flakes and cilantro. Serve with sliced breaded tofu, Store: Pasta sauce and cajun pasta can be stored refrigerated for upto 3 days.Tofu breading will soften on storage, Re-bake and serve.