Name: Angel Hair Tapenade with Tofu and Arugula
Yield: Serves 6 to 8
Ingredients: 2 tablespoons balsamic vinegar; 6 cups (120 g) loosely packed baby arugula Sliced Kalamata olives, for serving Freshly ground black pepper; 1 pound (455 g) angel hair pasta; ½ cup (120 ml) vegetable broth; 2 teaspoons Italian or pizza seasoning blend; 2 tablespoons nutritional yeast flakes; 2 tablespoons tamari; ¼ cup (60 ml) vegetable broth, plus more for thinning; 2 tablespoons olive oil; 1 (14-ounce/400 g) block extra-firm tofu, drained and pressed; 3 cloves garlic; 1 teaspoon mellow white miso; 3 cups (465 g) pitted Kalamata olives

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

For those of us who want to slather ourselves and our pasta in olives, this is the recipe. The sauce is super olive-y, of course, like a nice savory bite of the Mediterranean, but it also has a Parmesan undertone from the miso and nutritional yeast. If you didn’t have time to plan ahead and press the tofu, just toss some chickpeas or white beans in when you’re adding the pasta to the sauce.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of