Vegan Lemon, Chilli and Tofu Spaghetti

This zesty lemon, chilli and tofu spaghetti is so quick and simple to make. Packed full of plant-based ingredients that deliver a great source of fibre from the kale and chia seeds, healthy fats from olive oil & olives and protein from the tofu.

Created by Leanne Ward @the_fitness_dietitian, for our friends at The Chia Co, delivering a delicious dish that feeds a family of 4 in less than 30 minutes. 

Ingredients_

2 cloves of garlic, finely chopped
5 cups of kale, washed and chopped
2 portobello mushrooms, chopped
2 cups of low salt vegetable stock
500g block of hard tofu (plain), crumbled into small pieces
1/4 cup of chia seeds
20 kalamata olives, pitted and halved
1/2 tsp dried chilli flakes
1 tsp dried rosemary
1 tsp dried parsley
500g high fibre spaghetti

Sauce Ingredients:

Juice and zest of 1 large lemon
2 tbsp extra virgin olive oil
1 tbsp dried rosemary
1 tbsp dried parsley
1/2 tsp dried chilli flakes
salt and pepper to season

Method_

•  Heat a large non-stick frypan over high heat, add garlic and saute for 30 seconds until fragrant. Add kale and mushrooms to the pan and cook for a few minutes stirring continuously.
• Add vegetable stock, crumbled tofu, chia seeds, olives, dried chilli flakes, dried rosemary and dried parsley to the frypan. Bring to the boil over high heat, stirring occasionally. Reduce heat, place the lid on and continue to cook over low heat for 10 minutes, stirring occasionally.
• Meanwhile, cook the pasta as per packet instructions and drain. Put the cooked pasta into a large empty saucepan.
• To make the sauce, combine all the ingredients in a small bowl. Add the sauce to the saucepan of pasta and stir well so the pasta is coated in the sauce.
• To serve, place the pasta into a bowl and top with the tofu, chia and kale mixture.

Optional additions to serve with the pasta include nutritional yeast, vegan cheese or standard cheese if you can tolerate it.

Enjoy!_