Vegan Pasta Caprese
A delicious version of pasta caprese without the mozzarella. We substitute tofu in, and added a few other twists to make this recipe special. This pasta is enjoyed hot or cold, and is ready within 30 minutes.
Servings: 8
Ingredients
- 2 tbsp balsamic vinegar
- 1/2 bulb fennel sliced
- 14 oz extra firm tofu
- 2 cloves garlic minced
- 16 oz pasta
- 3 medium tomatoes chopped roughly
- 1 big handful fresh spinach
- 2 tbsp fresh lemon juice
- 1/2 tsp dried basil
- salt & pepper to taste
- 1/3 cup grapeseed oil or olive, avocado, etc.
Instructions
- Cook pasta in salted water according to package and set aside.
- While pasta cooks, squeeze tofu gently over a sink to drain some of its liquid. Then cut it into 1 inch cubes.
- Put 2 tbsp balsamic vinegar in medium pot or skillet and turn heat to medium-low.
- Cook sliced fennel and 2 cloves garlic in the balsamic vinegar for ~4 minutes, stirring often. Then add tofu and stir gently, and continue to cook for ~3 minutes. Finally stir in a handful of spinach and cook for 2 more minutes to allow it to wilt. Remove from heat.
- In a bowl combine 1/3 cup grapeseed oil, 2 tbsp lemon juice, and 1/2 tsp dried basil.
- In a large bowl or pot toss everything together: pasta + fennel, tofu, spinach mixture + oil mixture + chopped tomatoes. Top with sliced avocado if you like!
- Feel free to eat it warm, or stick it in the refrigerator to make it an amazing vegan pasta caprese salad.
Notes
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