15-Minute Vegan Pasta Bowl with Tofu & Asparagus

Instructions

1. Boil spaghetti in salted water with a few drops of oil. Strain and set aside.
2. In a pan, heat olive oil, sauté chopped garlic, and add the spaghetti. Toss with parsley.
3. In the same pan, add more oil, place tofu squares, sprinkle salt, chili flakes, and Italian seasoning. Cook both sides until golden.
4. In the same pan after removing the tofu, add a splash of water and cook asparagus until tender.
5. Add zucchini strips, season with garlic powder, salt, and chili flakes. Sauté for 2–3 minutes.
6. Add cherry tomatoes, toss briefly, then remove from heat.
7. To plate: Place spaghetti in a wide bowl, arrange tofu around the edges, top with sautéed veggies, and sprinkle fresh parsley.