Vegan Creamy Fajita Cavatappi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, place tofu, then add in fajita seasoning and toss to coat. After that, add in corn starch and olive oil and toss again to thoroughly combine.

Step 2

Place coated tofu into an air fryer, ensuring space around each cube. Set to 200 degrees Celsius and cook for 10 minutes, shaking the basket after 5 minutes, continuing to cook.

Step 3

Remove tofu from air fryer after tofu is cooked. Allow to cool, then set aside.

Step 4

Cook pasta as per packaging instructions. Drain, and reserve 1 cup of pasta water, then set aside.

Step 5

Heat oil in a pan and sauté onion and capsicum for 5 minutes over medium heat until they soften. Then, add mushrooms and cook for another 5 minutes till there is no more liquid left and mushrooms are slightly browned.

Step 6

Stir in garlic and cook for another minute till fragrant. Then, add tomato paste and fajita seasoning and stir to combine.

Step 7

Add coconut milk, stir to combine and bring to a boil. Lower heat and simmer for 2-3 minutes until sauce thickens. Add pasta water (1 tbsp at a time) if sauce is too thick till you get your desired sauce thickness.

Step 8

Stir in cooked pasta, spinach and fried tofu and keep cooking for 1-2 minutes till spinach wilts. Then, add nutritional yeast and toss well with sauce.

Step 9

Turn heat off, season to taste and serve.