THE CORVALLIS CARROT
What you'll be getting:
Broccolini Penne Bake
100 g pre-cooked whole wheat penne pasta
100 g broccolini and kale
120g tofu, tossed in a little oil and salt)
2 oz "cream" sauce (garbanzo beans, tahini, nutritional yeast, water, salt and pepper, avocado oil)
2 t parmesan cheese
Equipment needed: 1 pan large enough for the ingredients, casserole dish
Preheat oven to 400 degrees.
Heat up a large non-stick pan and at the tofu. If your pan is prone having things stick, add just a little oil. There is already oil in with the tofu so you don't want to add much, maybe 1/16 of a teaspoon. Cook until the tofu begins to get some color. It is okay if a little sticking of the tofu occurs, when you add the sauce everything will come off the pan.
Add the broccolini and kale. You don't want to cook them for very long, just stir in the pan until the broccolini and kale starts to cook. This will take less than a minute.
Add the penne.
Then add the cream sauce.
Stir everything together and place in a casserole dish. Since I had a small serving size I used one of my pans (my casserole dishes are for 4-6 servings). Whatever dish best fits the amount of food you have will work.
Place the casserole dish in the oven and set a timer for 10 minutes.
When the timer goes off, remove dish. Stir together to evenly distribute the sauce.
If you like, you can finish the dish with a sprinkle of parmesan cheese. If you wish to keep the meal vegan you can leave the cheese off of the dish. From start to finish this meal takes 15 minutes. Enjoy.