Friday, August 22, 2014
Inquirer Daily News

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.

Tagged as: | Main dish

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