Pasta with Steamed Kale and Soy Curls

Vegetable Rotini Pasta with Steamed Kale, Soy Curls, Mushrooms and Asparagus

For lunch the other day we had a mix of vegetables and pasta with Tofu Garlic Sauce over the top (after I took the photo to show off what was going on with this dish).
Use the fresh vegetable you like, here is what we had on hand that day:


1 entire bunch of fresh asparagus, rinsed and cut into 1" pieces
1 entire bunch of kale, rinsed and center vein discarded, tear into pieces
2 cups of sliced mushrooms
2 cloves garlic minced
1 teaspoon herb seasoning such as Bragg's
1/2 cup mushroom or vegetable broth 
3 cups prepared pasta, drained but not rinsed
2 cups prepared soy curls (get these from Butler Foods if not available locally)
1/4 cup sliced olives, optional due to fat content


Place mushrooms in hot skillet and saute until golden brown on both sides.  Add garlic, asparagus pieces and broth, cook for one minute with lid to hold steam.  Add kale and steam for additional minute.  Remove from heat and add other ingredients, toss and serve with Tofu Garlic Sauce (recipe below).


Serves 6.


Additional ideas for add-ins:
black beans or garbanzo beans
frozen or fresh corn 
frozen or fresh spinach
broccoli
carrots
peas,
fresh tomato pieces
etc.












Tofu Garlic Sauce Recipe:

Ingredients to be placed in blender:

1 package soft silken tofu
1/2 cup low-fat almond milk or non-fat soy milk
1/4 cup Tofutti Sour Supreme, vegan sour cream
2 Tbsp Tofutti Better Than Cream Cheese, vegan cream cheese
1/3 cup nutritional yeast flakes
2 tsp non-dairy parmesan cheese, such as Galaxy Nutritional Foods Soy Grated Topping Parmesan Flavor
1 tsp miso paste
1 tsp garlic powder
1/2 tsp hot sauce, or to taste
1/4 tsp dry mustard powder
1/4 tsp pepper, or to taste


This sauce will keep in your refrigerator for about 3 days, then it turns funny (but it will probably be all gone before you have to toss it out unless you lose it in there....)