Sour “Cream” and Onion Spirals
A simple weeknight dinner which is made few ingredients, this Chickapea pasta recipe is nutritious and delicious. It is a gluten-free, nut-free and vegan recipe which is high in protein and a savory delight.
Sour “Cream” and Onion Spirals
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: minutes
- Course: Dinner
- Cuisine: Canadian
- Servings: 2
Sour “Cream” Ingredients:
- 1 block of soft tofu (300-350 g)
- 2 Tbsp lemon juice
- ½ tsp table salt
- ½ tsp granulated sugar
Pasta Ingredients:
- 1 Package Chickapea Spirals
- 1 Tbsp salt, (for cooking pasta)
- 2 medium yellow onions, chopped
- 2 Tbsp avocado oil
- ¼ tsp table salt
- ¼ cup green onion, chopped
- Black pepper to taste
- Finishing salt to taste
Sour Cream Instructions:
- Drain liquid from tofu package
- Place all sour cream ingredients in a blender
- Process until smooth
- Transfer to a bowl and place in the refrigerator until ready to use
Instructions:
- Add 2 Tbsp of avocado oil to a frying pan over low heat
- Add chopped onions to the pan and stir
- Cook for two minutes over low heat
- Sprinkle ¼ tsp of table salt over the onions
- Stir the onions often and cook until golden brown, roughly 20 minutes
- Meanwhile, prepare Chickapea spirals to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 2 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
- Drain pasta and rinse with warm water
- Plate pasta servings and top with a desired amount of tofu sour “cream”, fried onions and chopped green onion
- Top each serving with a pinch of black pepper and finishing salt
- Enjoy!
Recipe Notes:
- Soft tofu is a must for this recipe and is the only variety of tofu that will give the sour “cream” a smooth texture
- Unused sour “cream” can be stored in the fridge for two to three days if tightly sealed.