Today for lunch, I decided to whip together an fast and easy creamy pasta dish.
To make the cream sauce, I used a half a block of soft tofu and blended it with soy milk, lemon juice, salt, and pepper. I sauteed vegan chicken in olive oil and garlic on medium high heat. I added asparagus, mushrooms, onions and seasoned it with salt, pepper, and red chili flakes and cooked for 3 minutes. I added cooked whole wheat noodles and let that cook together for about 5 minutes. I then added the creamy tofu mixture and tossed the noodles, veges, and chicken together. I let that cook all together for about 3 minutes. This was my first time cooking this dish and it turned out pretty good!
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