Tofu, Pea & Courgette Tortiloioni

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Step 1

Tear the tofu into bite sized chunks and marinate in a bowl with the soy sauce whilst preparing the rest of the meal

Step 2

Boil a kettle. Slice the courgette into quarters lengthways and then chop into bite sized pieces. Roughly chop the garlic.

Step 3

Add half the peas, half the chives and all of the garlic, oregano, dijon mustard and bouillon to a food processor with 250ml oat milk. Blitz until smooth - this is the pea & chive sauce

Step 4

Heat a large pan with a drizzle of vegetable oil over a high heat. Once hot, cook the marinated tofu for 5 mins. Turn occasionally until golden and crisp.

Step 5

Add the chopped courgette to the pan and cook for a further 5 mins until softened. Whilst this is cooking, boil your pasta according to the instructions. Drain the pasta, reserving 75ml of the starchy water.

Step 6

Once softened, transfer the courgette and tofu to a plate and set aside. Return the pan to a medium heat and add 20g butter. Once melted, add 20g flour and stir with a wooden spoon until a paste is formed. Gradually whisk in the pea sauce and cook for 2 mins until a thick sauce remains.

Step 7

Once the sauce has thickened, add the tofu, courgette, drained pasta, remaining peas and reserved starchy water. Season with a generous amount of black pepper and cook for a further 2 mins until warmed through. Garnish with remaining chives