• 1 8oz box of chickpea pasta (or any high protein pasta)
• 1 block extra firm tofu
• 2 tbsp BBQ sauce
• 3/4 cup nutritional yeast
• 2 medium carrots
• 1 large Yukon potato, peeled
• 1/4 yellow onion
• 1 cup vegetable stock
• Olive oil
• 1 lemon
• 1 cup raw cashews (can sub out for vegan cream cheese if you want to save calories or have a nut allergy)
• 1/2 block of violife vegan feta cheese (or 3 slices of cheddar cheese (v)
• Salt, pepper, garlic powder, onion powder, smoked paprika
1.
Soak your cashews in boiling water for 15 minutes. Drain and set aside. Heat the vegetable broth in a sauce pan, rough chop the carrots, potato, and onion and add to broth, simmer until tender. Press any extra liquid out of the tofu block, and tear into rough nugget-sized pieces and add into a bowl. Sprinkle generously with salt, pepper, garlic and onion powder, nutritional yeast and smoked paprika. Air fry at 410 for 20 mins or until Crispy, or bake in the oven at 375 for about 30 mins, with either method flip halfway through. When done, drizzle with the BBQ sauce (or buffalo) and set aside.
2.
Boil a salted pot of water for your pasta, cook to box directions. Reserve from of the pasta water when draining to thin your sauce later. Remove your cooked veggies from the broth (but save the broth) and add into a blender along with your drained cashews, blend until smooth- adding broth if needed. Put mixture into a sauce pan on low heat. Add your feta, nutritional yeast, salt, pepper, garlic, onion, and smoked paprika to taste. Add a squeeze of lemon juice. Add a bit of the pasta water to achieve desired consistency. Top your pasta with your cheez sauce. Top with tofu nuggets and ENJOY!