Lemon Pasta with glazed tofu

Finely chop the onion and garlic. Slice the lemon. Preheat the oven to 400 °F.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 Lemon (~ 1.9 oz)

Heat a small pot over medium heat. Add the agave syrup, soy sauce, mustard, and vinegar, bring to a boil, stirring constantly and set aside.

• 2 tsp Agave syrup
• 1 tsp Soy sauce, light
• 1 tsp Yellow mustard
• 1 tsp Balsamic vinegar

Cut the tofu into 2-3 cm thick slices. Season with pepper.

• 5.3 oz Tofu
• Black pepper

Line a baking tray with parchment paper. Place the tofu on the baking tray brush with the marinade and bake for 12-14 minutes.

Cook the pasta according to the package instructions. Save a cup of pasta water for later.

• 3.5 oz Tagliatelle

Heat the olive oil in a pan over medium heat. Fry the lemon from both sides until golden brown. Remove from the pan. Add the onions and garlic and fry until the onions turn translucent.

• 1 tsp Olive oil

Deglaze the onions with white wine, add the vegan cream, cream cheese and a few sips of pasta water. Season with salt and pepper and let cook until the sauce is creamy.

• 1⁄3 cup Vegan cream alternative
• 2 tsp Vegan cream cheese
• Salt
• Black pepper
• 2 Tbsp White wine

Finely chop the parsley and add into the pan alongside the cheese and pasta.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 2 Tbsp Vegan cheese, shredded

Serve the pasta with the tofu and sprinkle with some lemon juice.

• 1 tsp Lemon juice

Enjoy your meal!