05/12/2022Pasta - Tofu, legumes and seitan - Main courses
Pasta with "chicken," coconut milk, and curry
Servings
2
Ingredients
Cups
- -firm tofu 220 (g)
- -yellow onion 0.5 (unit)
- -vegetable broth 500 (mL)
- -coconut milk 200 (mL)
- -curry 1 (tbsp)
- -spaghetti 270 (g)
- -neutral oil 1 (tbsp)
- -salt
- -pepper
Tofu Chicken Marinade
- -toasted sesame oil 1 (tbsp)
- -balsamic vinegar 1 (tbsp)
- -soy sauce 1 (tbsp)
- -nutritional yeast 2 (tbsp)
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Preheat the oven to 200°C (392°F).
- Prepare the tofu like chicken: tear the tofu by hand into large chunks. Mix them with all the ingredients of the marinade. Place them on a baking sheet with parchment paper and bake for 20 minutes.
- While waiting, prepare the sauce: peel and finely chop the half onion. In a saucepan, heat 1 tbsp. of oil and sweat the onion for a few minutes.
- Add the broth and curry. Bring to a boil and let the sauce reduce for a few minutes. Then pour in the coconut milk. Season to taste. Set aside.
- Cook the pasta: Bring a large pot of water with coarse salt to a boil and add the spaghetti for 10 minutes of cooking time. Drain.
- Mix the chicken tofu in the curry sauce and pour over the spaghetti.
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Bowls and salads
Mango and Quinoa Salad
Jul 8, 2017|25 min
Main courses
Tempeh Glazed with Sesame
Jan 17, 2021|35 min
Main courses
Leek and Mustard Quiche
May 22, 2019|1h30
Sandwiches and burgers
Vegan Hot Dogs
Oct 12, 2016|30 min
Meal soups
Creamy Roasted Tomato Soup
Sep 26, 2021|45 min
Main courses
Christmas Meatballs and Sweet Potato Mash
Nov 30, 2022|1h05
Pasta
Vegan Pumpkin Cannelloni
Oct 27, 2017|1h40
Meal soups
Ginger Vermicelli Broth
Mar 27, 2021|25 min
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Pasta with "chicken," coconut milk, and curry
For: 2 serv.Difficulty: EasyPreparation: 15 minCooking: 30 min
Ingredients
- -firm tofu 220 (g)
- -yellow onion 0.5 (unit)
- -vegetable broth 500 (mL)
- -coconut milk 200 (mL)
- -curry 1 (tbsp)
- -spaghetti 270 (g)
- -neutral oil 1 (tbsp)
- -salt
- -pepper
Tofu Chicken Marinade
- -toasted sesame oil 1 (tbsp)
- -balsamic vinegar 1 (tbsp)
- -soy sauce 1 (tbsp)
- -nutritional yeast 2 (tbsp)
Steps
Steps
- Preheat the oven to 200°C (392°F).
- Prepare the tofu like chicken: tear the tofu by hand into large chunks. Mix them with all the ingredients of the marinade. Place them on a baking sheet with parchment paper and bake for 20 minutes.
- While waiting, prepare the sauce: peel and finely chop the half onion. In a saucepan, heat 1 tbsp. of oil and sweat the onion for a few minutes.
- Add the broth and curry. Bring to a boil and let the sauce reduce for a few minutes. Then pour in the coconut milk. Season to taste. Set aside.
- Cook the pasta: Bring a large pot of water with coarse salt to a boil and add the spaghetti for 10 minutes of cooking time. Drain.
- Mix the chicken tofu in the curry sauce and pour over the spaghetti.