High-Protein Vegan Creamy Miso Mushroom Farfalle with Crispy Tofu
This high-protein vegan pasta dish combines a creamy miso-infused sauce with crispy smoked tofu for a satisfying and nutrient-dense meal. The tofu adds both protein and texture, while the mushrooms bring a deep umami flavor, making this a delicious option for a plant-based diet. Ready in under 30 minutes, it’s a great choice for a quick yet wholesome dinner.
Ingredients
For the Crispy Tofu:
- 2 ½ oz smoked tofu drained, pressed, and shredded
- 2 tbsp dried breadcrumbs
- ½ tsp any preferred spice e.g., onion granules, Italian herbs
- Olive oil for frying
For the Pasta & Sauce:
- 1 tbsp plant-based butter
- 2 garlic cloves finely chopped
- 7 oz mushrooms cremini, chestnut, or button, sliced
- 8 ¼ oz farfalle pasta
- 7 oz silken tofu
- 2 tbsp white miso paste
- ½ cup unsweetened soy milk or another plant-based milk alternative
- 3 tbsp nutritional yeast
- 1 tsp light soy sauce
- Salt and black pepper to taste
- Small handful of fresh parsley chopped, for garnish
Instructions
- Prepare the Crispy Tofu: Heat a generous amount of olive oil in a skillet over medium heat. Add the shredded smoked tofu, breadcrumbs, and your chosen spices. Stir frequently and cook for 8–10 minutes until golden and slightly crisp, then set aside.
- Cook the Mushrooms: In the same pan, melt the plant-based butter. Sauté the garlic and sliced mushrooms for about 10 minutes, stirring occasionally, until the mushrooms are caramelized and fragrant.
- Boil the Pasta: While the mushrooms are cooking, bring a large pot of salted water to a boil. Cook the farfalle according to package instructions until al dente. Drain and set aside.
- Make the Creamy Sauce: In a food processor, blend the silken tofu, miso paste, and soy milk until completely smooth.
- Combine Everything: Pour the blended tofu mixture into the pan with the sautéed mushrooms. Stir to combine, allowing it to simmer gently for a few minutes so the flavors meld. Add the nutritional yeast and soy sauce, stirring well. Season with salt and black pepper to taste.
- Toss the Pasta: Add the drained farfalle to the sauce and toss until fully coated and heated through. If the sauce is too thick, add a splash of soy milk to adjust consistency.
- Serve: Plate the pasta and top with the crispy tofu, fresh parsley, and additional black pepper if desired.
Notes
Gluten-Free Option: Use gluten-free pasta, miso paste, breadcrumbs, and tamari instead of soy sauce.
Storage: Refrigerate leftovers for up to 3 days. This dish is not freezer-friendly.
Nutrition
Protein: 30g
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