ANGELHAIR ASPARAGUS TOFU DRESSING

Angelhair Asparagus Tofu Dressing

Ingredients

• 2 lbs. Asparagus
• 1 Onion, large, chopped or thinly sliced
• 1 tbsp. Garlic, crushed
• 1 lb. Angel Hair, whole grain
• 1 lb. Tofu
• 3 Carrots, medium
• 1 cup Lemon Juice
• 2/3 cup Nutritional Yeast
• 2 tbsp. Corn Starch
• 1 tsp. Turmeric, powder
• red or black pepper to taste, or
• 1 Chipotle Pepper if you like a smoky taste
• (To enlarge the photo of the asparagus tofu pasta, click on the photo or link)
• If cooking in a wok, stir fry the veggies in a little water at 375 degrees F. and reduce the heat to simmer when the sauce is added.
• Wash and peel the onion and garlic.
• Cut the onion in half from top to bottom, and thinly slice across each half.
• Place the onions in the pot or wok.
• Crush the garlic and add to the onions.
• Cook the onions and garlic until the onions begin to become translucent.
• Wash and clean the asparagus and cut into bite size pieces.
• Add to the cooked onions and continue cooking until the asparagus is tender (about 10 minutes).
• While the veggies are cooking, cook the angle hair pasta. in a pasta pot. Do not cook the pasta with the lid on the pot or the water will boil out between the inner and outer pot.
• When cooking spaghetti in the pasta pot, be sure to stir the pasta when it begins to soften, in order to make sure that none is sticking through the holes of the inner pot.
• Prepare the sauce in a high speed blender.
• Begin by pouring the lemon juice into the blender container.
• Add the tofu block which has been broken into pieces.
• Wash, peel and cut the carrots into chunks and add to the blender container.
• Add the corn starch, nutritional yeast, turmeric, and pepper.
• Place the lid on the container and run at high speed until the sauce is "creamy smooth."
• When the pasta and veggies are done, drain the pasta and add it to the wok.
• Add the sauce, and mix well.

Directions

1. cooking in a wok, stir fry the veggies in a little water at 375 degrees F. and reduce the heat to simmer when the sauce is added.
2. Wash and peel the onion and garlic.
3. Cut the onion in half from top to bottom, and thinly slice across each half.
4. Place the onions in the wok.
5. Crush the garlic and add to the onions.
6. Cook the onions and garlic until the onions begin to become translucent.
7. Wash and clean the asparagus and cut into bite size pieces.
8. Add to the cooked onions and continue cooking until the asparagus is tender (about 10 minutes).
9. While the veggies are cooking, cook the angle hair pasta. in a pasta pot. Do not cook the pasta with the lid on the pot or the water will boil out between the inner and outer pot.
10. When cooking spaghetti in the pasta pot, be sure to stir the pasta when it begins to soften, in order to make sure that none is sticking through the holes of the inner pot.
11. Prepare the sauce in a high speed blender.
12. Begin by pouring the lemon juice into the blender container.
13. Add the tofu block which has been broken into pieces.
14. Wash, peel and cut the carrots into chunks and add to the blender container.
15. Add the corn starch, nutritional yeast, turmeric, and pepper.
16. Place the lid on the container and run at high speed until the sauce is "creamy smooth."
17. When the pasta and veggies are done, drain the pasta and add it to the veggie wok.
18. Add the sauce, and mix well.
19. In the wok, reduce the heat to 200 degrees, and continue cooking and mixing until the sauce thickens.
20. I have been getting mail on 'What is a spaghetti pot' so I added a picture.