Creamy Cheesy Pasta with Peri Peri Tofu
Directions
- 1Add all peri peri spices into a pestle and mortar. Grind until it’s a fine powder. Place into an airtight jar and save for later.
- 2In a bowl add the cubed tofu with soy sauce, oil, and peri peri spice mix. Mix well and allow to marinate for 10 mins.
- 3Pop the marinated tofu into the air fryer and cook for 15 mins on 180°c.
- 4In a pan on medium heat, add butter and allow to melt. Add flour and mix until there are no lumps.
- 5Add oat milk and mix until the sauce thickens.
- 6Add vegan cheese, nutritional yeast, oregano, and peri peri spice mix. Mix well.
- 7Add the cooked pasta and mix well.
- 8Add the cooked tofu and serve up with some more peri peri spice and fresh herbs.
Ingredients
- 2 tbsp Chilli flakes
- 1 tbsp Oregano
- 1 tbsp Salt
- 2 tbsp Paprika
- 1.5 tbsp Sugar
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 block Tofu
- 1 tbsp Soy sauce
- 1 tbsp Oil
- 2 tbsp Peri peri spice mix
- 2 tbsp Vg butter
- 2 tbsp Flour
- 1 cup Oat milk
- 0.5 cup Vg cheese
- 0.5 cup Nootch
- 1 tsp Oregano
- 3 tbsp Peri peri spice mix
- 200 g Rigatoni pasta
Equipment
pestle and mortarair fryerpan