Instructions

• Cook pasta according to instructions on packaging. Drain the pasta, retaining a cup of the pasta cooking water. Place the pasta in a mixing bowl and set aside to cool.
• Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the tofu and red pepper flakes, season with salt and pepper, and cook until browned. Then take off the heat and set aside.
• Add the Avocado White Bean Spread (see other recipe) to the cooled spaghetti, along with 1-2 tablespoons of the retained pasta cooking water. Toss the spaghetti in the sauce and add the remaining pasta cooking water as needed, until the pasta is coated in the sauce. Add tofu and mix well.
• Serve the pasta with a garnish of fresh parsley.