In this recipe:

 

Spirals (6 Pack)

$22.39 USD
ViEW PRODUCT

Sour “Cream” and Onion Spirals

A simple weeknight dinner which is made few ingredients, this Chickapea pasta recipe is nutritious and delicious. It is a gluten-free, nut-free and vegan recipe which is high in protein and a savory delight.

Sour “Cream” and Onion Spirals

  • Prep Time:  10 minutes
  • Cook Time: 30 minutes
  • Total Time:   minutes
  • Course: Dinner
  • Cuisine: Canadian
  • Servings:  2

Sour “Cream” Ingredients:

  • 1 block of soft tofu (300-350 g)
  • 2 Tbsp lemon juice
  • ½ tsp table salt
  • ½ tsp granulated sugar

Pasta Ingredients:

  • 1 Package Chickapea Spirals
  • 1 Tbsp salt, (for cooking pasta)
  • 2 medium yellow onions, chopped
  • 2 Tbsp avocado oil
  • ¼ tsp table salt
  • ¼ cup green onion, chopped
  • Black pepper to taste
  • Finishing salt to taste

 Sour Cream Instructions:

  1. Drain liquid from tofu package
  2. Place all sour cream ingredients in a blender
  3. Process until smooth
  4. Transfer to a bowl and place in the refrigerator until ready to use

Instructions:

  1. Add 2 Tbsp of avocado oil to a frying pan over low heat
  2. Add chopped onions to the pan and stir
  3. Cook for two minutes over low heat
  4. Sprinkle ¼ tsp of table salt over the onions
  5. Stir the onions often and cook until golden brown, roughly 20 minutes
  6. Meanwhile, prepare Chickapea spirals to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
  7. Drain pasta and rinse with warm water
  8. Plate pasta servings and top with a desired amount of tofu sour “cream”, fried onions and chopped green onion
  9. Top each serving with a pinch of black pepper and finishing salt
  10. Enjoy!

 Recipe Notes:

  • Soft tofu is a must for this recipe and is the only variety of tofu that will give the sour “cream” a smooth texture
  • Unused sour “cream” can be stored in the fridge for two to three days if tightly sealed.