Ingredients
- 8 oz pasta
- ½ block tofu
- 3 tbsp Bragg Olive Oil
- 2 tbsp Bragg Nutritional Yeast
- 1 tbsp Apple Cider Vinegar
- 1 tsp minced garlic
- 1 tsp dried oregano
- 1 cup frozen peas
- 2 cups halved cherry tomatoes
- Salt and pepper to taste
- Parmesan garnish (I used dairy-free)
- Cook the pasta. Thirty seconds before you strain the pasta, add the peas to the water, then strain.
- In a bowl, toss the tofu with 1 tbsp of the olive oil and the nutritional yeast.
- While the pasta cooks, sauté the tofu in a nonstick pan over medium heat until golden brown.
- In a small cup, whisk together 2 tbsp olive oil, apple cider vinegar, minced garlic, and oregano.
- Combine the pasta (and peas) with the dressing, cherry tomatoes, salt, and pepper. Top with the tofu and garnish with parmesan. Enjoy!
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