Creamy Tofu Pasta with Salmon, Peas, and Asparagus

This creamy pasta is a nourishing, protein-packed twist on classic comfort food. Silky tofu creates a light, dairy-free sauce that perfectly coats tender pasta, while flaky salmon, crisp asparagus, and sweet green peas add vibrant color and fresh flavor. It’s a satisfying, brain-fueling meal that comes together with simple ingredients for a wholesome lunch or dinner.

Ingredients:

• 300g whole wheat pasta

• 200g firm tofu

• 150ml soy milk

• 2 tablespoons nutritional yeast

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 200g green peas (fresh or frozen)

• 200g asparagus, trimmed and cut into bite-sized pieces

• 400g salmon fillet, cut into cubes

• Salt and pepper to taste

Instructions:

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

2. In a blender, combine the firm tofu, soy milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.

3. In a large skillet, heat olive oil over medium heat. Add the asparagus and sauté for about 3-4 minutes until tender.

4. Add the green peas and salmon cubes to the skillet, cooking for another 5-7 minutes until the salmon is cooked through.

5. Pour the creamy tofu sauce over the cooked pasta and mix well to combine.

6. Add the sautéed vegetables and salmon to the pasta, tossing everything together until evenly coated.

Enjoy!

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