Contents:
8 ounces dry pasta
1 medium broccoli, cut into bite-size florets (about 2 ½ cups)
½ (14-ounce) package extra firm tofu, pressed, cut into ¾-inch cubes
½ tablespoon tamari
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper
salt to taste
½ teaspoon sesame or neutral-flavored oil
For the sauce:
3 tablespoons of olive oil
2 tablespoons whole-wheat pastry or all-purpose flour
2 cups unsweetened dairy-free milk
1 tablespoon white miso, dissolved in 1 tablespoon water
A pinch of garlic powder
Some onion powder
Salt and freshly ground black pepper to taste
Instructions
Cook the pasta according to package directions until al dente.
Steam the broccoli florets with a tight lid for about 3 minutes or until tender.
Transfer the tofu to a medium bowl. Add tamari. Toss to combine. Add cornstarch, garlic powder, onion powder, paprika, salt and oil. Toss until the tofu is evenly coated. Air fry in a single layer at 400°F for 10 minutes. Toss and cook for about 2 more minutes or until crispy. (Alternatively, bake at 425°F for 20 minutes.)
Heat the olive oil in a large nonstick skillet over medium heat. Add the flour and beat vigorously for 1 minute or until completely incorporated. Add non-dairy milk and stir to combine. Add the dissolved miso and cook over medium-low heat for about 5 minutes or until the sauce reaches the desired consistency, stirring constantly. Mix garlic powder, onion powder, salt and pepper.
Mix tofu and broccoli. Add the desired amount of pasta. Serve immediately.