Protein-packed Veggie Pasta Recipe

Name: Protein-packed Veggie Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Extra-firm Tofu, Pressed, 14-16 Ounce Package; 1 bag Whole Wheat Pasta, 16 Ounce Bag; 2 teaspoons Extra Virgin Olive Oil; 1/2 teaspoons Minced Garlic; 1/2 cups Sweet Onion, Diced; 1 cup Mushrooms, Chopped; 1 cup Spinach, Chopped; 1 stalk Celery, Diced; 1/4 cups Parsley, Chopped; 16 ounces, fluid Organic Tomato Sauce; 1 teaspoon Sea Salt; 1 teaspoon Pepper; 1 teaspoon Chili Powder; 1 Tablespoon Garlic Powder; 1/2 Tablespoons Onion Powder; 1 teaspoon Cayenne Pepper; 2 Tablespoons Lemon Juice

Servings: persons

1 package Extra-firm Tofu, Pressed, 14-16 Ounce Package
1 bag Whole Wheat Pasta, 16 Ounce Bag
2 teaspoons Extra Virgin Olive Oil
1/2 teaspoons Minced Garlic
1/2 cups Sweet Onion, Diced
1 cup Mushrooms, Chopped
1 cup Spinach, Chopped
1 stalk Celery, Diced
1/4 cups Parsley, Chopped
16 ounces, fluid Organic Tomato Sauce
1 teaspoon Sea Salt
1 teaspoon Pepper
1 teaspoon Chili Powder
1 Tablespoon Garlic Powder
1/2 Tablespoons Onion Powder
1 teaspoon Cayenne Pepper
2 Tablespoons Lemon Juice

1
1.
2
Rinse the tofu and wrap the block with paper towels to dry.
3
Stack a couple of heavy books on top to drain out the water.
4
Wait 25-30 minutes.
5
2.
6
Cook the whole wheat pasta according to package instructions.
7
3.
8
In a large skillet over medium heat, add the extra virgin olive oil.
9
When oil is hot add the garlic, onion, and mushrooms and cook for around five minutes.
10
Add the chopped up spinach and celery and cook another five minutes or until mushrooms and onions are done.
11
4.
12
Once everything is cooked add in the tofu by crumbling it with your hands into the skillet.
13
Keep warm while you prepare the sauce.
14
5.
15
Add everything from the skillet into a large bowl.
16
Add the sauce (recipe below), drained pasta, and parsley to the bowl and mix thoroughly.
17
For the sauce: 1.
18
Pour the tomato sauce into a bowl and add seasonings: salt, pepper, chlli powder, garlic powder, onion powder, cayenne pepper and lemon juice.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 package Extra-firm Tofu, Pressed, 14-16 Ounce Package, 1 bag Whole Wheat Pasta, 16 Ounce Bag, 2 teaspoons Extra Virgin Olive Oil, 1/2 teaspoons Minced Garlic, and more.

Yes, Protein-packed Veggie Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Protein-packed Veggie Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions