This pasta has quickly become a favourite in our household for meal-prepping! It is super quick to create and makes for a perfectly balanced meal with protein from the tofu (could substitute with shrimp), carbohydrates and fibre from the whole grain pasta and vegetables, and healthy fats from the olive oil and sesame seeds on top!
Give this recipe a go if you are looking for a fun new and delicious plant-forward recipe to try out!
Recipe makes 4-6 servings
2 tbsp olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
3 overflowing cups broccoli, chopped to bite size
2 handfuls of green beans, ends trimmed
1 medium zucchini, chopped to bite size
2 cups brown mushrooms, cut into quarters
340 grams whole wheat spaghetti noodles
1 package medium firm tofu
1/4 cup soy sauce
2 tbsp oyster sauce
2 tbsp hoisin sauce
1/8 cup sweet chilli sauce
1 tbsp maple syrup
1 1/2 tsp ginger (paste or fresh ground)
Let's make magic:
Prepare the sauce by adding all ingredients into a small bowl and whisking until combines, set aside for now.
In a large pan or wok, sauté onions and garlic in olive oil over medium heat until soft, then add in the broccoli, beans, zucchini, and mushrooms.
Pour in the prepared sauce and stir to combine, simmer with a lid on low for 8-10 minutes, stirring frequently.
Meanwhile, cut the tofu into bite sized cubes and cook the spaghetti noodles according to their instructions.
Once the vegetables are cooked through add in the drained and cooked noodles, along with the tofu. and toss to combine well. Using tongs works best for this.