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Whipped harissa tofu pasta
- Jessica Marigliano-Barry
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Serves 2
Easy
Prep: 5 mins
Cook: 20 mins
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This creamy vegan pasta packs in both flavour and plant points
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Try our whipped harissa tofu pasta, then discover our recipes for silken tofu, crispy baked tofu, tofu stir-fry, vegan stir-fry, tofu katsu curry and more tofu recipes.
Cook’s tip: Boost your plant points
"The seed sprinkle at the end is a great way to boost your plant points; you could also wilt in some spinach or kale when mixing the pasta through the sauce."
Note these changes to the recipe will alter the nutritional information displayed.
Here are more ways to boost your plant points and plant-packed recipes.
Whipped harissa tofu pasta recipe
Ingredients
Nutrition
-
500g courgettes
sliced into 1½cm coins
-
350g long-stemmed broccoli
trimmed and cut in half
-
1 tbsp olive oil
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200g fusilli lunghi, spaghetti or tagliatelle
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300g silken tofu
-
1 tsp extra-virgin olive oil
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1 tbsp harissa paste
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1 lemon
zested and juiced
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25g mixed seeds
toasted
-
10g basil
leaves picked
Nutrition: per serving
- kcal725
- fat21g
- saturates3g
- carbs88g
- sugars11g
- fibre16g
- protein38g
- salt0.3g
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Method
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step 1
Heat the grill to high. Arrange the sliced courgettes and broccoli on a baking tray and drizzle with the olive oil. Season with salt and pepper. Use your hands to massage the oil and seasoning evenly across the vegetables. Once hot, grill for 10-15 mins, turning regularly until tender and charred in places.
-
step 2
Bring a large pot of salted water to the boil and cook the pasta following pack instructions. Reserve some of the pasta cooking water.
-
step 3
Meanwhile, in a small food processor, blitz the tofu with the extra-virgin olive oil, harissa and half the lemon zest and juice. Season and add more lemon juice to taste.
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step 4
When the pasta is cooked, drain it and return it to the pan. Add the tofu sauce and toss together until coated – loosen with a little pasta cooking water if needed.
-
step 5
Divide between plates, top with the grilled veg, seeds and basil leaves. Sprinkle over the remaining lemon zest and serve.
More ways with tofu
Authors
Jessica Marigliano-Barry
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