8 ounce box organic bean spaghetti (Explore Cuisine. Vitacost or Amazon)
14 ounce package extra firm, organic tofu (Jenny’s. Whole Foods)
10 ounce package of frozen organic broccoli florets, thawed. (Cascadian Farms. Thrive Market or Whole Foods)
Organic tapioca flour (Terra-soul.com or Amazon)
4 tablespoons organic olive oil oil (Thrive Market Brand)
4 tablespoons organic vegan butter (Thrive Market Brand or Nutiva at Thrive Market, VitaCost or Whole Foods)
Two cloves, finally chopped organic garlic
4 tablespoons organic lemon juice (Italian Volcano from Italy. Costco or Amazon)
2 tablespoons Wheat Free tamari (San-J. Thrive Market or Amazon)
1-2 teaspoons grated fresh organic ginger (or to your taste)
4 tablespoons nutritional yeast (Anthony’s. Anthonysgoods.com or Amazon)
2 tbs Kite Hill Greek Yogurt (Whole Foods)
1/2 cup Organic Vegetable broth (Bonafide. Thrive Market)
Pre-cook the broccoli in a fry pan with 1 tablespoon vegan butter. Sprinkle on a tablespoon of lemon juice. Set aside.
Remove tofu from package and pat dry with paper towels. Cut the tofu into 1 inch cubes. Put about 1/4 cup tapioca flour in a bowl. Season the flour with salt and pepper. Coat the tofu evenly in the tapioca flour. Add more tapioca flour if you don’t have enough. Save 1 tablespoon of the seasoned tapioca flour for later.
In a skillet, melt the vegan butter and add the olive oil to the pan, heat it up on high medium. Place the tofu in the skillet and brown all sides. Remove the crispy tofu. Set aside.
Cook the noodles according to the package. Drain, spray with some spray olive oil, toss and set aside and proceed.
In the same skillet add the garlic and sauté a bit. Add more butter if needed.
Add the lemon juice and 1/2 cup broth and grated ginger, sprinkle with the 1 tbs of tapioca flour. Stir until thickened. Add more broth if needed. Add the cooked noodles and broccoli. Sprinkle on the nutritional yeast. Mix it up.
Add the crispy tofu and serve.
