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Ingredients
- 1 tbsp extra virgin olive oil
- ½ small white onion , chopped
- 2 cloves garlic , chopped
- 1 340g block tofu , extra firm
- ¼ cup nutritional yeast
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 tbsp white miso , optional
- ½ tsp sea salt
- ¼ cup sunflower seeds
- 1 tsp black pepper
- 8 oz rigatoni pasta , cooked al dente according to package directions, gluten-free if preferred
Ingredients
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Instructions
- Heat the oil in a nonstick frying pan over medium heat. Cook the onions and garlic for 6 to 8 minutes, or until fully cooked and translucent.
- Transfer the cooked garlic and onions to a food processor or blender. Add the tofu, lemon zest, lemon juice, miso, and sea salt, blending to combine.
- Toss ½ of the sauce with the cooked pasta, and top with sunflower seeds, black pepper, and additional lemon zest. Serve and enjoy!
- Note: this makes more sauce than you’ll need - save it for leftovers, make it into a lasagna, or stir into your family’s mac and cheese!
Recipe Notes
This makes more sauce than you’ll need - save it for leftovers, make it into a lasagna, or stir into your family’s mac and cheese!