Chickpea Pasta with Cabbage and Tofu
This hearty and nutritious dish combines chickpea pasta with cabbage, carrots, and marinated soy chunks. It's a satisfying meal that's full of flavor and packed with protein and veggies. Perfect for a quick weeknight dinner, it's easy to prepare and sure to become a family favorite. Enjoy this wholesome, plant-based pasta dish any night of the week.
Instructions
- Start by cooking the chickpea pasta according to the package instructions. Once cooked, drain and set aside.
- While the pasta is cooking, peel and chop the carrot into small pieces. Shred the cabbage and finely chop the onion.
- In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the chopped carrot, shredded cabbage and all the spices to the pan. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Slice tofu in cubes and fry it in the pan or air fryer for few minutes.
- Add the cooked chickpea pasta to the pan with the vegetables. Toss everything together to combine well. Add tofu and serve hot.
Notes
- Cook chickpea pasta al dente—it softens quickly once mixed into hot veggies.
Equipment Needed
- Pot
- Stove
- Colander
- Skillet
- Spatula
- Air Fryer
- Knife
- Cutting Board
- Peeler
- Kitchen Scale
Nutrition Facts
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