Capellini with tofu, broccoli & cashew nuts

Capellinis au tofu, brocoli & noix de cajou

By La Vie dans mon assiette:
In collaboration with Unisoya


What you need:

Tofu marinade (about 2 servings):

½ package of Unisoya Organic Fine Herb Tofu 454g

2 tablespoons maple syrup

2 tablespoons tamari sauce

1 teaspoon garlic powder

Zested ginger, to taste

A pinch cayenne pepper


1 teaspoon canola oil


For the pasta:

capellini pasta

1 ½ cup broccoli (preferably the head of the broccoli)

Sesame seeds

About 15 Cashew nuts (mixed whole nuts and others coarsely crushed)


For the sauce:

1 tablespoon sesame oil

2 large garlic cloves minced

2 tablespoons tamari sauce

1 tablespoon hoisin sauce

1 teaspoon rice vinegar

1 ½ teaspoon maple syrup

1 tsp tahini

½ teaspoon Sambal Oelek

Zested ginger, to taste

Salt & pepper to taste


The instructions:

Cut the block of tofu into medium-sized cubes and marinate in a mixture for 2 hours (or up to 24 hours for more taste).

Cook the drained tofu in a non-stick skillet with the oil for about 6-8 minutes or until the pieces are charred, turning them halfway through. Set aside.

On a baking sheet, cook the broccoli for 15 minutes at 400°F with a dash of olive oil, salt and pepper.

Meanwhile, in a saucepan, bring the salted water to a boil and cook the pasta for about 3 minutes or until al dente. Drain.

In the same pan, on the same burner that is off but still warm, pour the sesame oil and brown the garlic. Add the rest of the ingredients for the sauce.

Incorporate the still hot pasta into the sauce, mix, add sesame seeds and coat well.

Serve on a plate with broccoli and tofu. Add the cashews on top.

Pepper to taste.


Enjoy your lunch!