Scrambled Tofu & Veggie Spaghetti

I’ve been experimenting with healthy spaghetti alternatives recently, and there are many made with single healthy ingredients such as quinoa and beans. They taste like the real deal to me!

I just made this delicious Scrambled Tofu & Veggie Spaghetti using Mung Bean fettuccine in as little as ten minutes, and it tasted delicious! Sometimes something quick and simple is needed, and this dish hit the spot without compromising on flavour. Next time you need a quick fix dinner, give this one a whirl! I even have left overs for lunch tomorrow. Double goodness. Yum!

(Serves 2)

Sugar Free, Vegan, Gluten Free

Ingredients 

100g mung bean fettuccine (or spaghetti of choice)
250g soft tofu
1/2 onion (red/spring chopped)
1-2 tomatoes (chopped)
3-4 mushrooms
2-3 leaves of silverbeet/swiss chard (stalks removed)
1 tsp dried rosemary
1 tsp turmeric
1 tsp smoked paprika
1 garlic cloves (crushed)
Mint leaves or coriander to garnish
Himnalayan Sea salt and cracked pepper to season|
Coconut Oil

Method

Bring a pan of water to boil ready for the spaghetti. Add the spaghetti to the boiling water and reduce the heat, cook for 7-8 minutes (check cooking instructions as they can vary depending on what spaghetti you use.)

Saute onion, tomatoes and mushrooms in a saucepan with coconut oil for 1-2 minutes. Add seasoning, garlic, tofu and swiss chard. Cook for a further 3-5 minutes.

Serve, add some mint leaves or coriander to garnish.

Scrambled Tofu & Veggie Spaghetti

 


Chunky Chickpea & Sweet Potato Soup

So it has been wet and drizzly here in Melbourne for the last two days. However, typical Melbourne weather means that the sun has now made a reappearance. When it rains I like cosy comforting foods like stews and soups, so I made this hearty Chunky Chickpea & Sweet Potato Soup to warm my tum. And now the sun is up again, I can freeze some and save it for another rainy day!

(Serves 2-3)

Ingredients 

1 onion, thickly sliced
2 garlic cloves (crushed)
1-2 tomatoes (chopped)
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 tsp dried rosemary
2-3 stalks of celery (finely diced)
1.5 cups of water
1/3 cup dried beans
Himnalayan Sea salt and cracked pepper to season
Coconut Oil

Method

Soak Chickpeas the night before in water making sure that the water covers the chickpeas by at least 2-3 inches

In a saute pan, heat two tsps coconut oil. Add the onion and saute for 5 minutes until soft. Add garlic and cook for another 1 minute. Stir as needed.

Add the chopped tomato, sweet potato, chickpeas, rosemary and seasoning (salt and pepper) and cook for 1-2 minutes before adding the water.

Bring mixture to the boil then lower the heat to a simmer and cook until the sweet potato is tender (roughly 20minutes). Season again if needed. Once vegentables are tender, use a stick blender to roughly blend the soup, keeping it a little chunky. Add more water if needed.

To serve, add some mint leaves.

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Chunky Chickpea & Sweet Potato Soup