Smoky Chickpea Tofu Pasta
Source: Quick and Easy Vegan Slow Cooking: More Than 150 Nourishing Recipes That Practically Make Themselves by Carla Kelly.6 serving(s)
1 cup dry chickpeas, soaked overnight, drained and rinsed
4 cups vegetable stock
1/4 cup soy sauce
2 tablespoons maple syrup
2 teaspoons liquid smoke
1 teaspoon ancho chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili flakes, optional
2 cups uncooked rotini pasta
8 ounces smoked tofu, cut into 1/2-inch dice
2 tablespoons olive oil
Salt and black pepper
1. Combine chickpeas through the chili flakes in the slow cooker. Cover, set heat to low and cook for 8 hours, or until the chickpeas are tender.
2. Just before the mixture is done, cook the pasta according to package directions until just al dente. Dry-sauté the tofu cubes in a nonstick skillet until golden on all sides, about 8 minutes.
3. Add the pasta, tofu and oil to the slow cooker; stir to combine. Cover and cook on low for 15 minutes, or until the flavors have melded. Taste and season with salt and pepper as required. Serves 4 to 6.