Tofu, Chia and Kale Spaghetti

Prep Time 15 mins
Total Time 35 mins
Serves 4
2 cloves of garlic, finely chopped
5 cups of kale, washed and chopped
2 portobello mushrooms, chopped
2 cups of low salt vegetable stock
500g block of hard tofu (plain), crumbled into small pieces
1/4 cup of chia seeds
20 kalamata olives, pitted and halved
1/2 tsp dried chilli flakes
1 tsp dried rosemary
1 tsp dried parsley
500g high fibre spaghetti

Sauce Ingredients:
Juice and zest of 1 large lemon
2 tbsp extra virgin olive oil
1 tbsp dried rosemary
1 tbsp dried parsely
1/2 tsp dried chilli flakes
salt and pepper to season

The latest research on healthy hearts shows us that a high fibre Mediterranean-style diets, packed full of plant-based ingredients is the healthiest way to optimise our tickers. This recipe combines all the ingredients that we need to follow this advice. It is a delicious plant-based dinner option that has healthy fats from chia seeds, olive oil and olives and plenty of fibre from the chia seeds, kale and pasta. It’s the perfect recipe for all those pasta lovers without comprising on taste or nutrition. Eat up – your heart will love you for it!

Heat a large non stick fry pan over high heat, add garlic and saute for 30 seconds until fragrant. Add kale and mushrooms to the pan and cook for a few minutes stirring continuously.

Add vegetable stock, crumbled tofu, chia seeds, olives, dried chilli flakes, dried rosemary and dried parsley to the fry pan. Bring to the boil over high heat, stirring occasionally. Reduce heat, place the lid on and continue to cook over low heat for 10 minutes,
stirring occasionally.

Meanwhile, cook the pasta as per packet instructions and drain. Put cooked pasta into a large empty saucepan.

To make the sauce, combine all the ingredients in a small bowl. Add the sauce to the saucepan of pasta and stir well so the pasta is coated in the sauce.

To serve, place the pasta into a bowl and top with the tofu, chia and kale mixture.

Optional additions to serve with the pasta include: nutritional yeast, vegan cheese or standard cheese if you can tolerate it.