Description
Spicy Miso Pasta with 5-Spice Tofu Crumble is a comforting and adventurous vegan dish. It combines the rich umami of miso with the heat of chili oil and a crispy, savory tofu topping. This high-protein, plant-based meal is quick to prepare and offers a delightful fusion of Italian and Asian flavors.
Ingredients
Scale
- Tofu Crumble
- 14 oz Extra Firm Tofu (drain well for best results)
- 2 Tbsp Chili Flavored Oil (can substitute with sesame oil)
- 1 tsp Hing (Asafoetida) (garlic powder can substitute)
- 1 Tbsp 5-Spice Powder (no direct substitutes)
- 2 Tbsp Light Soy Sauce (use tamari for gluten-free)
- 1 Tbsp Dark Soy Sauce (best left out if unavailable)
- Creamy Sauce
- 14 oz Silken Tofu (no substitutes recommended)
- 3 Tbsp Miso Paste (crucial for umami flavor)
- 1 Tbsp Mushroom Seasoning (vegetable stock powder can substitute)
- 2 Tbsp Rice Wine Vinegar (apple cider vinegar can substitute)
- 1 Tbsp Sambal or Chili Paste (use sriracha for different heat)
- 1 tsp Salt (adjust to taste)
- Pasta & Vegetables
- 12 oz Pasta (Linguine) (substitute with brown rice pasta)
- 1 cup Pasta Water (reserve before draining pasta)
- 8 oz Shimeji Mushrooms (button or cremini mushrooms can be used)
- 3 Tbsp Scallions (chives can substitute if necessary)
Instructions
- Prepare Tofu: Drain and crumble the extra firm tofu into bite-sized pieces. Heat the chili-flavored oil in a pan over medium heat. Toss in the crumbled tofu, light soy sauce, 5-spice powder, and hing. Sauté until golden and crispy, about 8-10 minutes, stirring occasionally.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente, usually about 8-10 minutes. Reserve some pasta water for later.
- Make the Sauce: In a blender, combine the silken tofu, miso paste, sambal or chili paste, rice wine vinegar, mushroom seasoning, and a splash of reserved pasta water. Blend until the mixture is silky smooth and creamy.
- Sauté Mushrooms: In a separate pan, heat a bit of oil over medium heat. Add the shimeji mushrooms and sauté until tender and slightly golden, about 5 minutes. Stir in the white parts of the chopped scallions and cook for an additional minute.
- Combine: Add the cooked, drained pasta to the mushroom mixture and pour in the creamy sauce. Toss everything gently over low heat for about 2-3 minutes, adding more reserved pasta water if necessary to achieve your desired sauce consistency.
- Serve: Plate the creamy pasta, top it generously with the crispy tofu crumble, and sprinkle with the green parts of the scallions. Enjoy your delightful dish!
Notes
- Garnish with sesame seeds for an extra crunch.
- For a quicker meal, prepare tofu crumble and sauce in advance; they store well in the fridge for up to three days.
- Drain tofu well to ensure a crispy crumble.
- Adjust sauce creaminess with reserved pasta water.
- Cook pasta al dente to prevent mushiness.
- Customize heat levels by adjusting sambal or chili paste.
- Add your favorite sautéed vegetables for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: PASTA
- Method: Sautéing, Blending
- Cuisine: Asian, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 0 mg