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Iron-Packed Super Green Pasta With Tofu 'Bacon'
This pasta is a brilliant way to pack a genuinely serious amount of iron into one meal. A vibrant green sauce made from kale, spinach and silken tofu coats the orecchiette, finished with crispy, smoky tofu crumbs on top for texture. It's comforting, nourishing and delicious.
Ingredients
For the tofu bacon:
- extra-firm tofu
- smoked paprika
- nutritional yeast
- soy sauce
- olive oil
For the pasta:
- pumpkin seeds
- pasta, we use orecchiette
- kale, large stems removed
- spinach
- carton of silken tofu
- fresh basil
- garlic clove, peeled
- olive oil
- lemon, juice only
- nutritional yeast
- salt + pepper
Method
- 1
Preheat the oven to 180°C fan / 200°C / 425°F. Add the pumpkin seeds to a roasting tray and roast for 5 minutes. Once done, turn the oven up to 200°C fan / 220°C / 425°F.
- 2
Next, for the tofu bacon, add the smoked paprika, nutritional yeast, soy sauce and oil to a bowl. Crumble in the tofu and stir well until fully coated. Transfer to a lined baking tray and bake for 20-30 minutes until dark and crispy, stirring halfway.
- 3
Meanwhile, bring a large saucepan of water to the boil. Add the kale and spinach and cook for a few minutes, then drain into a colander and run under cold water.
- 4
Add the kale and spinach to a blender along with the roasted pumpkin seeds, silken tofu, basil, garlic, olive oil, lemon juice, nutritional yeast and generous pinches of salt and pepper. Blend until smooth.
- 5
Cook the orecchiette in salted boiling water until al dente. Reserve a cup of pasta water before draining.
- 6
Return the empty pan to a low heat and add the green sauce along with a splash of cooked pasta water if needed to loosen it up. Heat through, stirring until the pasta is completely coated, adding more pasta water if needed to loosen.
- 7
Serve in bowls topped with the crispy tofu crumbs, and finish with a drizzle of extra virgin olive oil if you like.
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Community reviews
Rated 5 out of 5 from 1 review
- Maria
“very tasty! I used the leftover 'bacon' bits in a scrambled 'egg' tofu for breakfast the next morning”