I still had 1/2 of a Tofu block left from experiment #1, and wanted to be a little more creative with it this time around. Over the weekend (in NC), D snatched a box of Quinoa-pasta from the pantry – I’ve never seen this in stores, but was obviously intrigued (as anything “new” and food-related interests me…).
What would combine Tofu and Quinoa noodles? Let the creative juices start flowing…
Tofu/Chickpea “meatballs” & Quinoa Pasta
1/4 tsp Baking Powder
1 tbsp Flour
1 (7.75 oz) can Garbanzo Beans/Chickpeas
1/4 block Extra Firm Tofu, cut into small cubes
Purple Onion slices
Seasonings: Garlic Powder, Rosemary, Thyme, Pepper, Basil leaves
1 tbsp Olive Oil
Preheat the oven to 350*. Combine all ingredients (except oil) in a Food Processor and pulse until it creates a soft mixture.
Pour the oil into a large bowl, and add the chickpea mixture. Knead the mixture + oil with your hands, and create ~6 small “balls”. Place on a baking sheet (add a non-stick spray or foil sheet). Bake for ~15-20 minutes, until crisp and light-golden brown on the outside.
1 cup frozen Spinach leaves
1 cup frozen Broccoli Florets
2 svgs Quinoa noodles
~1/2 cup Marinara sauce, divided
Parmesan Cheese, grated
While the tofupea balls are baking, cook the pasta as directed (in boiling water for ~8-9 minutes). Combine the broccoli and spinach in a bowl and microwave for ~4 minutes, until heated through. Add it all together, and enjoy!
I LOVED this tofuballs – you couldn’t taste the tofu, but it added protein and calcium. Win, win! I also love adding green veggies to pasta; it was a bowl full of flavor, textures, and lots of nutrients.
What’s your favorite way to add protein to your pasta?