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Ingredients

  • 8 oz bow tie pasta
  • 1 brick extra firm tofu pressed
  • 3 cloves garlic minced
  • 1 white onion minced
  • 1 15 oz can artichokes
  • 1/4 c sundried tomatoes
  • 1 t capers
  • 3/4 c cashews
  • 3/4 c water
  • 1 c no chicken or veggie broth
  • 1 T lemon juice
  • 1 tsp dijon
  • 1/4 tsp paprika
  • sprinkle of red chili flakes
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1/4 tsp cayenne
  • 1 tsp thyme

Instructions

  • Cook pasta according to directions and set aside.
  • Cut tofu into 1/4 inch slices. Mix together seasonings in small bowl. Rub spices into both sides of tofu slices. Heat one tablespoon of oil in large skillet. Fry tofu on each side for 5 mins over medium high heat. Remove and set aside.
  • Add olive oil to the same skillet. Cook garlic and onion for 3-4 mins, until soft. Add paprika, red chili flakes, sundried tomatoes, artichokes, capers and chicken broth and bring to simmer for 5 mins.
  • Make the cashew cream. Add cashews, lemon juice, and water to a blender or food process and blend until smooth.
  • Add the cashew cream, salt and pepper, and dijon to the skillet with the onion and spices mixture.
  • Add in 1/4 c pasta water, add in spinach, and noodles. Mix jntil creamy and well blended. Then add tofu fillets on top and spoon sauce over.