One of the most commonly asked questions to any vegan is: where do you get your protein? Of course protein is found in a plethora of foods, not just meat. These foods include tofu, black beans, and brown rice. This chili pasta utilizes all 3 of these foods to make a warm, comforting meal that is rich in flavour and protein!
Here’s the recipe:
- 3 cups brown rice rotini pasta
- 2 tbsp vegetable oil
- 1 package of extra-firm tofu
- 1 onion, diced
- 3 cloves of garlic, minced
- ½ can favourite tomato sauce
- ½ cup water and more as needed
- 1 can diced tomatoes
- 1 can black beans, rinsed
- 2 ½ tbsp chili powder
- 1 ½ tbsp cumin
- ½ tbsp paprika
- ¼ cup nutritional yeast
- 1 tsp salt
- 2 cups frozen corn
- 1 pint of grape tomatoes, halved
- In a large pot, bring water to a boil. Add the brown rice pasta and cook for 4 minutes. The pasta will still be firm, this is just to draw out some of the starch before the pasta is added to the sauce. Drain and rinse pasta with cold water and set aside.
- Preheat oven to 375oF.
- In a frying pan, heat up 1 tbsp of the vegetable oil. Crumble the tofu into the pan into small bite sized pieces and fry with ½ tbsp chili powder, ½ tbsp cumin, and 1 tbsp of the nutritional yeast until golden brown. Set aside.
- In the same pot used for the pasta, heat up the rest of the vegetable oil and sauté the onions, garlic, remaining chili powder, cumin and paprika until fragrant.
- Add the diced tomatoes, tomato sauce, water, and black beans and bring to a simmer for ~5 minutes.
- Add the frozen corn and nutritional yeast and simmer for another 3 minutes.
- Take the pot off of the heat and add in the cooled brown rice pasta. The residual heat from the sauce will continue to cook the pasta. Mix the pasta into the sauce thoroughly, adding water as needed to ensure there is enough sauce.
- Transfer the pasta into a 9×9 inch or larger glass baking dish and sprinkle with the halved grape tomatoes.
- Bake for 10 minutes, or until the sauce is bubbling.
If you want to add some spiciness to the pasta, add some cayenne pepper. This recipe makes 6-7 servings, but can easily be halved if you don’t want a ton of leftovers!