Mediterranean Tofu & Broccoli Pasta Bowl
A vibrant and protein-rich pasta bowl featuring chickpea pasta, pan-fried tofu, and summer vegetables tossed in a light lemon-herb dressing.
Ingredients
- Chickpea Pasta66 g
- Tofu141 g
- Broccoli94 g
- Cherry Tomatoes70.5 g
- Cucumber37.5 g
- Red Onion19 g
- Olive Oil13 ml
- Lemon Juice7 ml
- Dried Oregano1 tsp
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Black Olives19 g
- Fresh Basil5 g
Instructions
- 1Step 1
Step 1: Bring a pot of salted water to a boil. Add chickpea pasta and broccoli florets. Cook for 8-10 minutes, or until pasta is al dente and broccoli is tender-crisp. Drain well and set aside.
- 2Step 2
Step 2: While pasta cooks, press and cube tofu. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy. Remove from skillet and set aside.
- 3Step 3
Step 3: Chop cherry tomatoes, cucumber, black olives, and red onion. In a large bowl, whisk together remaining olive oil, lemon juice, dried oregano, salt, and black pepper.
- 4Step 4
Step 4: Add cooked pasta, broccoli, tofu, and chopped vegetables to the bowl with the dressing. Toss gently to combine. Garnish with fresh basil before serving.
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