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- 1 pound gluten-free noodles, cooked according to package directions
- 1 cup basil leaves
- 3/ 4 cup spinach
- 8 ounces tofu, pressed
- 3/ 4 cup almond milk, or other non-dairy alternative
- 1 teaspoon coconut oil
- 1/ 2 onion, chopped
- 1/ 2 clove garlic, minced
- a pinch of black pepper
- a pinch of cumin
- 1/ 2 teaspoon salt
Add basil, spinach, tofu and almond milk into a blender and blend until smooth, then set aside.
Heat coconut oil in a large skillet and add chopped onion, garlic, black pepper and cumin. Sauté for 3-4 minutes on medium. Stir in the mixture from the blender and cook for 5 minutes while you keep stirring. Add in cooked noodles and garnish with more basil leaves. Serve with roasted potatoes, if desired.