Spicy Tofu Spaghetti with Coconut Milk Sauce


1. 12 oz non-GMO extra firm tofu, chopped and sautee

2. 1 large onion chopped

3. 2 tablespoon Green Masala

4. 1 can tomato sauce

5. 2 tsp ground cumin seeds

6. 1 tsp turmeric powder

7. 2 tsp curry powder

8. 1 tsp garlic powder

9. 2 tsp cayenne pepper

10. ½ bunch cilantro chopped

11. 1 bunch green onions chopped

12. 2-3 tablespoon avocado oil

13. 16 oz Quinoa or brown rice spaghetti

14. Salt to taste

15. Paprika optional

For sauce:

16. 2 tbsp chickpeas flour, Mix with 3/4 cups of water, mix well

17. 1 can coconut milk

18. 1 tsp turmeric powder

19. Salt to taste


1. Blend tomato sauce, Green Masala, and onions

2. In a large pan, heat the oil and cook the above mixture for about 3-5 minutes

3. Add all the spices and cook on medium until you see oil coming up.

4. Add the tofu and let cook for 2-3 minutes Sprinkle with cilantro.

5. Boil the spaghetti as directed on the package.

For Sauce:

1. In a separate pan add coconut milk and 2 cans of water. Let cook 3-4 minutes until you see it bubbles

2. Add the prepared chickpeas water and stir well. Let cook on medium for 5 minutes

3. Add some tofu gravy to the sauce and sprinkle with cilantro.

For serving

In a large bowl, spread the spaghetti, add the tofu and sauce. Sprinkle with green onions and cilantro! Enjoy!

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