My sister-in-law and her wife just got back from their honeymoon in St. Lucia. They stayed a million nights at a resort that looked nothing short of DREAMY. I can’t wait to hear all about it. About the honeymoon and then about the Cheese of the Month Club delivery they received last week, too. Dying to know about both!
It gets me thinking…where do I want to go on vacation next? Totally taking recommendations by the way. Maui is hard to live up to and I may be ready to venture beyond the paradise that is Excellence Playa Mujeres in Cancun.
My sister-in-laws are always in the know about food and nutrition. Perhaps (definitely) because they are loyal listeners of my podcast, Dietitians Dish, and are also our only Patrons on Patreon.
Girls, you’re the best.
They also live in Seattle and I mean, Seattle most definitely has a pretty incredible food scene. Visiting them is never short on calories, flavor, or fun! Few wedding “after parties” take it to a cookie joint for ice cream sandwiched between two giant, soft-baked s’more cookies. DROOL.
My point being, these women know about food and like me, tend to favor stuff that is a bit more health-forward. They’re adventurous with their cooking and it’s not uncommon for a killer recipe to float into my inbox. They are currently batting 1.00 with me when it comes to recipe recommendations and somewhat (okay, much) to my surprise, this recipe keeps their perfect record alive.
Yes, you’re a bit put off by the ingredients. You’re most definitely questioning the sanity of whoever was daring enough to create such a recipe. But you guysssss, just trust us. This one is SO good. It’s also SO filling – the fat an fiber are so satisfying and yet, VEGAN. If you don’t love this recipe, you can blame all 3 of us. However, I know that won’t be an issue. ENJOY!
Author: Nicole Morrissey
Serves: 8 servings
- 1½ cups walnuts
- 1 (14 oz) package extra firm tofu
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp cayenne
- ½ tsp smoked paprika
- 2 Tbsp nutritional yeast
- 1½ Tbsp olive oil, divided
- 1 Tbsp pure maple syrup
- 2 Tbsp low-sodium soy sauce
- 4 Tbsp tomato paste, divided
- ½ onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can of San Marzano tomatoes (whole, peeled tomatoes)
- ½ tsp salt
- black pepper, to taste
- 1 lb dry whole wheat spaghetti
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Place walnuts in a food processor and pulse until they are a coarse crumb consistency. “Mash” tofu with a fork or your fingers to crumble into a coarse crumb.
- In a medium bowl, mix together the spices (garlic powder through smoked paprika), nutritional yeast, 1 tablespoon olive oil, syrup, soy sauce, and 2 tablespoons tomato paste until well-combined. Add the walnuts and tofu; mix well.
- Spread on baking sheet in an even layer and bake for 35 minutes, stirring half-way through.
- Bring a large pot of water to a rolling boil.
- Meanwhile, heat remaining ½ tablespoon olive oil in a sauce pan over medium heat. Once hot, add onions and sauté until tender, 3-4 minutes. Add garlic and stir; cook for 30-60 seconds or until fragrant. Add remaining 2 tablespoons tomato paste and cook 1 minute.
- Add tomatoes, salt, and pepper. Bring to a summer and reduce heat to low; simmer for about 30 minutes.
- While the sauce simmers and the tofu mixture bakes, cook pasta until al dente during the last 10 minutes or simmering/baking. Drain and keep hot.
- Mix the walnuts/tofu into the sauce and serve hot over the cooked spaghetti.
Serving size: ⅛ recipe (about 1½ cups) Calories: 462 Fat: 20.4 Carbohydrates: 57.3 Sugar: 8.4 Sodium: 511 Fiber: 8.8 Protein: 18.1 Cholesterol: 0