Tofu, Mushroom and Broccoli Pasta

Ingredients

• Tofu150 g
• Pasta1/2 cup (80 g)
• Mushrooms1/2 cup (35 g)
• Broccoli1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Boil the pasta in water with a little salt according to the time indicated on the package. Once ready, turn off and drain.

2. 2

   Step 2

   Cut the broccoli into small florets, wash and place in another pot of boiling water.

3. 3

   Step 3

   Boil for 3 minutes with a pinch of salt. Remove, drain and set aside.

4. 4

   Step 4

   Simultaneously, peel and grate the carrot or cut into thin strips. Chop the garlic and slice the mushrooms.

5. 5

   Step 5

   Heat the oil in a pan over medium heat.

6. 6

   Step 6

   Once heated, add the diced tofu and brown on all sides.

7. 7

   Step 7

   Next, add the mushrooms with the remaining vegetables. Cover and let cook for 3 - 5 minutes.

8. 8

   Step 8

   Add salt and pepper to taste and let it cook for a few minutes.

9. 9

   Step 9

   You can add a pinch of soy sauce if desired.

10. 10

    Step 10

    Remove from heat and add a pinch of sesame seeds if desired.

11. 11

    Step 11

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu, Mushroom and Broccoli Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.