Chickpea Pasta with Cabbage and Tofu
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Difficulty: 1 (1 - 5)
-
Allergens: Soy
- Categories: Dinner Lunch Main Dishes
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.
Nutrition Facts
4 Servings per container
Serving Size 1 servings (292.5 g)
Amount per serving
Calories 420
% Daily Value
Total Fat 24 g
31%
Saturated Fat 3 g
15%
Cholesterol 0 mg
0%
Sodium 400 mg
17%
Total Carbohydrate 30 g
11%
Dietary Fiber 6 g
24%
Total Sugars 6 g
12%
Protein 20 g
40%
Vitamin D 0 mcg
0%
Calcium 200 mg
15%
Iron 4 mg
22%
Potassium 800 mg
23%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically