Serves 2
For the sauce:
* 1 tsp oil * 2 cloves of garlic, minced * 1/2 white onion, roughly chopped * 100g mushrooms, chopped * 1/2 red bell pepper, chopped * 100g tofu (half a block) * 1/2 cup almond milk * 1/2 tsp flour * 1/8 tsp onion powder * 1 tsp Cajun spice blend * 1 tbsp nutritional yeast * 1/2 tsp brown rice miso pasta (any miso paste will do) * 1/4 tsp salt Breadcrumbed Tofu: * 1/2 block tofu (100g) * 1/2 tbsp soy sauce * 1/4 tsp thyme * 1/4 tsp oregano * 1/2 tsp paprika (smoked or normal) * 1/4 tsp cornstarch * 1/4 tsp garlic powder * 1/4 cup breadcrumbs (I used whole wheat) METHOD: 1. Start by breading the tofu. Slice the tofu into about 8 squares, then mix the soy sauce, spices, herbs and cornstarch in a little bowl/mug. Dip the tofu in the mixture and let it marinade on the side for 10-15 mins. 2. While the tofu’s marinading, sautée the onion, garlic, mushrooms and red bell pepper in a pan with oil for about 4-5 mins till starting to brown. Add to a blender along with the rest of the Cajun sauce ingredients and blend till smooth. 3. Cook enough pasta for 2 (about 150g- I used wholewheat fusilli) in salted water. 4. While the pasta’s cooking its time for the final step: dip the marinaded tofu into the breadcrumbs and fry in a grill pan/ normal pan for 5 mins- making sure to flip halfway through! 5. Once the pasta’s cooked, drain and add the blended mixture to the pot and stir. Serve with the breaded tofu, fresh thyme and a squeeze of lemon!