It’s been a while since I discovered this original recipe from Jazzijava and it has never failed me. I’ve tried it again and again in macaroni or spirulina black spaghetti, always boiling the frozen brussels sprouts.
This time though, I did roast fresh brussels sprouts as indicated, used wholemeal instead of white macaroni and grilled with grated bread. Also I used a pair of susbtitutes and grilled in the oven. Not such a bad result after all 🙂
– Fresh or frozen brussels sprouts
– Any kind of pasta (better wholemeal organic)
– A piece of tofu (preferably firm)
– Lemon or vinegar (either grape or rice will be fine)
– Fresh ow powdered garlic
– Breadcrumbs (optional)
– Olive oil (optional)
Boil the whole brussels sprouts till tender if they are frozen, or roast them in halves in the oven if they are fresh. If you go with the roasting, Jazzijava instructs to “spray a glass baking dish lightly with olive oil, add the sprouts to the pan and roast at 375 F for 10 minutes. Stir, and roast for 10 more minutes.” This is what I did this time and worked perfect, be careful though to spray only a pair of drops of oil.
Boil the pasta in saulty water.
Blend the rest of the ingredients for the sauce. I didn’t have lemon so I used a piece of raw yellow pepper and rice vinegar as a substitute, and instead of the onion powder, I chopped some spring onions, then blended together with the tofu, garlic, salt, paprika, parsley and water. If you use too much water, as it happened to me this time, you can heat the sauce to thicken it up.
Now mixing with the pasta will be enough. But if you still want to give it a chunchy final touch, drop some breadcrumbs and oregano on top and grill. Tadá!