Zucchini Tofu Balls Pasta with Garlicky White Sauce
Though this recipe requires quite simple ingredients, it yields an very satisfying meal which is very healthy and nutritious.
Ingredients
- 400 g linguine pasta
Zucchini tofu balls
- 1 medium grated zucchini about 400 g
- 150 g tofu (knead with a fork)
- 1 flaxseed egg mix 1 tbsp ground flaxseed with 3 tbsp water
- 80 g breadcrumbs or more
- 2 tbsp nutritional yeast
- 1 tsp salt or less if using salted tofu
- ½ tsp ground white pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp garlic powder optional
White sauce
- 2 tbsp vegan butter
- 500 ml vegan unsweetened cream
- 5 tbsp nutritional yeast (flakes)
- 1 tbsp salt or to taste
- 1 tsp white ground pepper or to taste
- 1 tbsp garlic powder
- 2-3 tbsp pasta water if needed
Instructions
- Press the tofu block to remove the excess water; then place it into a bowl and break it with a fork or by hands;
- In a small bowl, mix 1 tbsp of ground flaxseed with 3 tbsp of water and set aside;
- Grate the zucchini and then squeeze it to remove the water; put the squeezed zucchini into the same bowl with the tofu crumbs;
- Preheat the oven at 180° C;
- Add the flaxseed egg and the rest of the ingredients and mix them well; adjust the breadcrumbs quantity if needed;
- Use a spoon to make small balls (2 cm) and place them into a baking trey lined with parchment paper;
- Place the zucchini tofu balls into the oven and bake for about 30 minutes or until they turn golden;
- While the vegan balls are baking, cook the pasta according to the package instructions; when they're almost done (al-dente), drain and rinse with cold water if the case (please read the information above the recipe on how to better organize the preparation); don't forget to save some pasta water for the sauce;
- To cook the sauce, melt the vegan butter over medium heat in a large skillet;
- Add the rest of the sauce ingredients and let it simmer over low heat for 2 minutes;
- Stir in the cooked pasta, then add the vegan balls and cook together over medium heat for maximum 1 minute; add 2-3 tbsp of pasta water to thicken the sauce if necessary;
- Transfer into serving plates and enjoy!
Notes
- Squeeze as much water as possible out of the tofu block and grated zucchini.
- Make small (2 cm) and equally sized vegan balls so that they cook fast and at the same time.
- Start by making the zucchini balls; cook pasta and sauce while the balls are baking.