Courgetti white bean sauce with baked tofu

Courgetti white bean sauce with baked tofu

This vegan white pasta sauce has it all; it is silky, creamy, garlicky, healthy, savory, and delicious. We served it with courgetti and baked tofu. 

You will need 

 
  • 1 cup canned white beans, drained
  • 6 cloves garlic, crushed
  • 1 teaspoon onion powder 
  • 1 teaspoon dry oregano
  • Juice of 1 lemon 
  • salt to taste 
  • 1 teaspoon olive oil
  • ¼ cup cashew nuts 
  • 1 block of tofu
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce 
  • 1 tablespoon cornstarch 
  • 3 zucchini’s 

Preparation  

  1. Use a spiralizer to turn the zucchini into long thin noodles. Put them in a bowl and set them aside. 
  2. Preheat the oven to 200* Celcius. 
  3. Cut the tofu into little cubes.
  4. Transfer the little cubes into a mixing bowl. Add the olive oil and soy sauce. Mix until the cubes are coated. 
  5. Put the little tofu cubes on a baking sheet and bake until golden brown about 20-25 minutes. 
  6. Put the tofu cubes aside. 
  7.  Put the beans in a blender, add the cashews and blend into a very smooth, creamy sauce. 
  8. Add the garlic to the mixture and blend. 
  9. Flavor it with onion powder, salt, and oregano. 
  10. Add the mixture to a saucepan and bring it to a boil. Keep stirring the sauce to make sure it doesn’t stick to the bottom. When the sauce begins to boil, turn off the heat and add the lemon juice.
  11.  Pour the white bean sauce over the courgetti on a plate. Add the baked tofu, and top it off with parsley and toasted pine nuts and serve. 
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