1 tsp oil or vegan butter
Cook, stirring occasionally, low-medium heat, until deeply golden (~30 min)
Stir in caramelized onion & sautéed veggies, cook (1–2 min)
Stir in blended tofu & black pepper, cook (1–2 min)
Add cooked pasta, toss to coat (1–2 min)
Season to taste. Serve with garlic bread.
1 large onion
thinly slice
1 tsp oil (mushrooms)
Heat oil; add mushrooms, sauté (2–3 min)
Add bell pepper, sauté (2–3 min)
1 cup mushrooms
slice
1 green bell pepper
thinly slice
1 cup peanuts
Dry-roast; cool & peel
Cool together
Coarsely grind
Add ground spice mixture, cook (1–2 min)
1 tsp olive oil or vegan butter
Heat oil; add cumin seeds until they crackle (~1 min)
Add garlic, chilies & salt; roast, stirring (2–3 min)
½ tbsp cumin seeds
8 cloves garlic
8 green chilies (to taste)
salt (spice mix)
1 tsp oil (sauce)
Heat oil; add garlic, cook (30 sec–1 min)
2 cloves garlic
mince
6 oz silken tofu
Blend with reserved pasta water until smooth
black pepper
16 oz spaghetti
Bring salted water to a boil
Cook, stirring occasionally (per package, ~8–10 min)
Drain, reserving 1 cup pasta water
salt (pasta water)
salt & pepper (to taste)