Penne al Pomodoro
with Cherry Tomatoes & Baby Kale Salad
INGREDIENTS
- 1 yellow onion, peeled and diced
- 3 garlic clove, peeled and minced, (divided)
- 1 tbsp tomato powder
- 13.76 oz crushed tomatoes
- 1/2 cup white basmati rice
- 1/4 cup cornstarch
- 1 tbsp nutritional yeast
- 1 tsp dried oregano
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 0.5 oz parsley, leaves and tender stems chopped
- 2 tbsp vegan parmesan
- 4 tbsp + 2 tsp olive oil*
- salt*
- pepper*
INSTRUCTIONS
Heat 2 tbsp olive oil in large pot over medium heat. Add onion and cook until translucent and starting to brown, 3 to 5 minutes. Add just half the garlic and cook until fragrant, 30 seconds to 1 minute. Add tomato powder, crushed tomatoes, 3 cups of water, rice, 1/2 tsp salt, and a pinch of pepper. Bring to a boil, cover, reduce heat to low, and simmer for 15 to 18 minutes. Uncover and continue to simmer until tomato sauce has thickened, 2 to 3 minutes.
Combine cornstarch, nutritional yeast, oregano, and a pinch of salt and pepper in medium bowl and whisk to combine. Add tofu and toss to coat. Heat 2 tbsp olive oil in large nonstick skillet over medium-high heat. Add tofu and cook until golden brown and crispy, 3 to 4 minutes per side. (4-serving meal: use 4 tbsp olive oil)
Combine parsley, parmesan, remaining garlic, and 2 tsp of olive oil in small bowl. Divide tomato sou with rice between bowls. Top with crispy "cheese" curds and sprinkle with parsley parmesan crumble. Soup's on! (4-serving meal: use 4 tsp olive oil)
SIMILAR RECIPES
Tofu Marsala with Roasted Mustard Herb Green Beans & Buttery Mashed Potatoes
Tofu Piccata with Smothered Potatoes & Roasted Zucchini
