Spaghetti with Tofu and Vegetables


  • Extra firm tofu 16 ounces
  • Spaghetti 16 ounces
  • Baby Bella mushrooms 16 ounces, sliced
  • Baby carrots 6 ounces
  • Sea salt
  • Chilli pepper 2 teaspoon
  • Onion flakes 1 tablespoon
  • Garlic powder 1 tablespoon
  • Paprika 1 tablespoon
  • Black pepper 2 tablespoons
  • Olive oil 4 tablespoons
  • Finely chopped garlic 3 tablespoons
  • Cornstarch 3 tablespoons


  • Drain water out of the tofu block, wrap a kitchen towel and keep it pressed for 20 mins till all the water is drained out completely. Cut into triangles.
  • Season cornflour with onion flakes, half the black pepper, garlic powder, paprika, sea salt. Prepare tofu by rolling the cubes into cornstarch mixture.
  • Heat 2 tbsp oil. Fry tofu in medium heat for 6-7 minutes till crunchy on all sides. Reserve.
  • Cook pasta according to box directions. Drain.
  • Sauté mushrooms in 1 tsp oil till cooked. Keep aside.
  • Heat the rest of the oil in the pan and sauté chopped garlic. Add carrots. Season with rest of the black pepper and sea salt. Add cooked pasta. Top with sauteed mushrooms and pan fried tofu.
Spaghetti with tofu and vegetables

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