Alfredo Pasta with Salt and Pepper Tofu and Broccoli


1/2 Onion

3 Garlic Cloves

Hemp & Oat Mylk 

40g nutritional yeast

1tsp miso paste

125g frozen kale or spinach 

Pasta of choice

100g Tofu

1 bunch of Broccoli

Lemon wedge to serve! 


  1. Sautè 1/2 sliced onion in a little oil until caramelised, then add 3 sliced garlic cloves and cook for another 3 mins
  2. Add 500ml Hemp & Oat Mylk 
  3. Add 40g nutritional yeast and 1tsp miso paste and stir through.
  4. Blend until smooth then return to the pan. With the heat VERY low sprinkle in a tbs of flour and whisk well to avoid lumps
  5. Add a 125g frozen kale or spinach and a heap of cracked pepper and cook until the kale has thawed and the sauce has thickened. You can add a splash of water if it's too thick.
  6. Add cooked pasta of choice (I went with @sanremopasta spelt spirals) and stir through
  1. Pan fry diced tofu in a little oil (I've used 100g per serve). Add a heap of salt and pepper, basically make sure each piece is well seasoned. Flip until all sides are golden.
  1. Cook it to your liking, I boil mine for 2 mins then air-fry for 10mins on 180deg until slightly crispy.
  2. Combine the broccoli and pasta and top with tofu.
  3. Serve with lemon!