3-Ingredient Tofu Pasta (Scissor-Cut)

Ingredients

• 2 ½ cups All-purpose Flour
• 1 block Silken Tofu
• 2 cups Marinara Sauce
• 2 tbsp Nutritional Yeast
• 1 tbsp Olive Oil

Instructions

1. Blend the silken tofu in a blender on high for 30-60 seconds until completely smooth with no lumps. You should have about 1 cup of smooth puree.
2. Transfer the blended tofu to a large mixing bowl. Add the flour and mix with a wooden spoon or your hands until a shaggy dough forms. Season with salt and pepper to taste.
3. Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth and elastic, adding flour 1 tablespoon at a time if too sticky. Shape into a ball, return to the bowl, cover with a damp towel, and rest for 15 minutes.
4. While the dough rests, bring a large pot of salted water to a rolling boil and warm the marinara sauce in a large skillet over low heat.
5. Lightly flour a baking sheet. Working over the pot of boiling water, use kitchen scissors to snip the dough into bite-sized pieces onto the baking sheet, tossing with flour to prevent sticking. Add to the boiling water in 2-3 batches.
6. Boil the noodles for 3-4 minutes, until they float to the top and are tender. Transfer with a slotted spoon to the skillet with the sauce, reserving a splash of pasta water.
7. Toss the noodles gently in the sauce over low heat for 1-2 minutes, adding reserved pasta water as needed to loosen. Divide among bowls, drizzle with olive oil, and sprinkle with nutritional yeast. Serve immediately.