Ingredients
Equipment
Method
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large non-stick frying pan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute or until fragrant.
- Add the cubed tofu to the pan, seasoning it with salt and half of the black pepper. Cook for 5-7 minutes, stirring occasionally until the tofu is golden and crispy.
- Add the julienned carrots and peas to the frying pan and stir-fry for an additional 3-5 minutes until the vegetables are tender but still crunchy.
- Incorporate the cooked pasta into the pan, along with the tortilla strips. Gently toss everything together to combine and heat through for about 2-3 minutes.
- Taste and adjust seasoning with the remaining black pepper and salt as needed.
- Remove from heat, garnish with fresh mint, and serve hot with lemon wedges on the side.
Nutrition
Notes
Feel free to customize this recipe! If you prefer a different protein, chicken or chickpeas work beautifully here. You can also throw in any leftover vegetables you have on hand, like bell peppers or spinach—your dish, your rules! For storage, this pasta bowl can be kept in the refrigerator for up to 3 days; just reheat gently in the microwave. Enjoy your flavorful creation!