Aside from featuring recipes using pantry staples from recipe bloggers, we’ve also added Las Vegas chefs’ recipes to the mix so you can work on some restaurant-worthy vegan recipes during COVID-19 quarantine. You can check out the entire series over on our YouTube channel or IG TV.
Chef Jessica Perlstein of the soon-to-open Main St. Provisions in the Las Vegas Arts District shares her recipe for crispy tofu and a flavorful veggie pasta in this easy vegan recipe you can make at home with staple ingredients.
Recipe with pantry staples – vegan pasta, canned artichokes, capers, crushed garlic
Crispy Tofu with Veggies and Pasta
Ingredients
Pasta
- 1 box vegan pasta
- 1/2 can artichokes
- 1 cup broccoli, sliced
- 1 cup cauliflower, sliced
- 1/2 yellow squash, sliced
- 1 tbsp capers
- 1/4 white onion, sliced
- 2 tbsp crushed garlic
- 1 tbsp parsley, chopped
- 1 tbsp dried basil
- 1 tbsp Italian seasoning
- 1 tsp red chili flakes
- 2 tbsp vegan butter
- salt to taste
Crispy Tofu
- 1 pack extra firm tofu
- 2 cups flour
- 1 tbsp garlic salt
- 2 tbsp baking powder
- 1 tsp baking soda
- Cut tofu in six slices and pat dry
Instructions for Crispy Tofu:
Mix flour, salt, baking powder and baking soda together. Slice tofu into six pieces and coat in flour blend. In sautée pan, add light coat of oil and heat to medium. Once smoking, add tofu. Crisp on each side until golden brown. Remove from heat.
Instructions for Pasta:
Boil water and add salt (enough to taste in the water) and bring to boil. Add pasta and cook for 7 – 10 minutes. Strain and add tsp of oil to mix to keep from sticking.
In separate large sautée pan, add oil to cover pan and heat. Once hot, add broccoli and cauliflower. Let caramelize (golden) and add squash, onions, salt and pepper to taste and cook 5 – 6 minutes.
When onions are translucent and squash starts to break up, make space in middle of pan and add garlic. Once it turns golden, mix in with vegetables and season with salt. Let cook for 1 minute and add pasta.
Mix together and bring back to medium, add artichokes and capers (with some juice). Stir and cook for 2 minutes. Season again and taste as you go (seasoning is important in every step to build the foundation). Add butter, mix, add all herbs, crispy tofu and stir. Cook for 2 minutes.
Serve with pea tendrils for garnish.
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Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.
