Pasta with tofu, endives, mixed mustard sprouts, kohlrabi, rapeseed, cashew yogurt, and vegan parmesan

Pasta with Tofu, Andive and Cashew Yoghurt - A Delicious and Healthy Recipe

Preparation time: 30 minutes
Cooking time: 15 minutes
Total: 45 minutes
Servings: 2

A vibrant recipe, full of textures and flavors, combining fresh ingredients with plenty of nutrition. This pasta with tofu, endives, mustard sprouts and cashew yogurt is not only a great choice for a healthy lunch, but also a vegan option that will delight everyone. Let's venture on this culinary journey!

Ingredients needed:

- 250 g pasta (preferably whole wheat for extra fiber)
- 4 tablespoons cold-pressed walnut oil (adds a delicate flavor and is rich in essential fatty acids)
- 150 g tofu (an excellent protein substitute, rich in iron)
- 1/2 endive, sliced into rounds (slightly bitter, but very beneficial for digestion)
- 2 tbsp mixed mustard sprouts (a vitamin-packed superfood)
- 1/2 cut julienned jululose (a crunchy and nutritious root vegetable)
- 1/2 chopped pepper (for color and vitamin C)
- 1 sliced green onion (adds freshness)
- 1 radish cut into pieces (also adds a spicy and crunchy taste)
- 1 sprig chopped basil (for freshness and flavor)
- Himalayan black salt (to taste)
- Ground pink pepper (for a hint of flavor)

For the vegan Parmesan:

- 50 g walnuts (preferably cashew or almonds)
- 50 g sesame seeds
- 50 g sunflower seeds
- 50 g inactive yeast flakes (adds an umami taste)
- Salt (to taste)

For the cashew yogurt:

- 1 cup cashews (hydrated)
- 1 cup water (to create a smooth paste)

Preparation step by step:

1. Boil the pasta: Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Once cooked, drain and set aside.

2. Make the cashew yogurt: Place a cup of cashews in a jar with a cup of water and let it hydrate overnight. The next day, drain the water and put the cashews in a blender with a cup of plain water. Blend until you get a very fine paste. Transfer to a clean jar, cover with cheesecloth (not a lid), and let ferment at 41 degrees Celsius for about 8 hours.

3. Make vegan Parmesan: In a food processor or using a blender, very finely grind the ingredients for the Parmesan: walnuts, sesame seeds, sunflower seeds, inactive yeast flakes and salt. This will create a fine powder that will add a delicious texture to your pasta.

4. Sauté tofu: In a frying pan, add 2 tablespoons of walnut oil and let it heat. Dice the tofu and fry until golden brown and crispy on all sides. This step will intensify the flavor and texture of the tofu, making it a delicious main ingredient.

5. Add the vegetables: Once the tofu is cooked, add the endives, bell peppers, green onions, scallions, julienne, radish, and basil to the skillet. Sauté everything for a few minutes, until the vegetables become slightly tender but retain a crunchy texture.

6. Assemble the dish: In a large bowl, combine the cooked pasta with the tofu and sautéed vegetables. Add the remaining nut oil, fermented cashew yogurt, and season with Himalayan black salt and pink pepper. Stir until all ingredients are well integrated.

7. Serve: Sprinkle vegan Parmesan on top and add mustard sprouts for extra freshness. Serve warm or at room temperature, depending on your preference.

Helpful tips and variations:

- If you don't have mustard sprouts, you can use other types of sprouts such as alfalfa or broccoli sprouts.
- Instead of cashew yoghurt, you can try soy or coconut yoghurt, adapting the recipe to suit your taste.
- Serve it with a fresh green salad, sprinkled with lemon, or a refreshing lemonade to complete the meal.
- Replace pasta with quinoa or rice for a gluten-free option.

Nutritional benefits:

Not only is this recipe delicious, it's also packed with nutrients. Whole-wheat pasta provides essential fiber and tofu provides a healthy dose of protein. Cashew yogurt is rich in healthy fats, and the vegetables add important vitamins and minerals. Plus mustard sprouts contribute antioxidants and beneficial enzymes.

Frequently asked questions:

1. Can I use other types of pasta?
Yes, you can use wheat or barley pasta, or even gluten-free pasta.

2. Is the recipe suitable for vegans?
Absolutely! This recipe is completely vegan and healthy.

3. Can I make cashew yogurt if I don't have a powerful blender?
If you don't have a high-powered blender, you can use a food processor or soak the cashews longer to make them easier to blend.

4. What are the serving options?
This recipe goes well with a tomato salad or a side of grilled vegetables.

Now that you've gone through all the steps in this recipe, you're ready to enjoy a healthy, flavorful meal! Enjoy!