Vegan recipe: Bean pasta with garlic tofu and sun dried tomatoes

The week is coming to an end and i wanted to share the delicious lunch i made for myself today, which is both very nutritios and takes barely any time to make at all!

Sunday and it was a day spent just the way i like it (well, minus the fact that i didn’t go to the gym, but had other priorties today, so back to it tomorrow!). First i spent my morning cleaning my room and the apartment, then i made some breakfast and began my studying for the morning, and that’s where i sat for the next 2,5 hours before i began to prepare my lunch which would be ready (i.e cold) once i got home from my walk. Then it was out for a walk in the cold and snow before eating lunch, doing the last of my studying and then spending the next few hours working on the ebook! And now it’s soon time to make dinner (which is just a bunch of left overs!) before i begin to mentally prepare myself for the upcoming week 🙂

This weekend has been all about working, studying and even quite alot of socializing done Friday and Saturday which i love. The balance of being productive with my work but also making time to socialize!


Anyway…. no one wants to read a whole bunch of text before a recipe – you just want the recipe!!


Bean pasta (or pasta of choice)

3 cloves of garlic

100g tofu

Sweet corn (frozen/tinned/fresh)

Sun dried tomatoes


Oil, salt and pepper

How to:

Begin by boiling the pasta (bean pasta takes about 5 minutes to boil!). Then chop the tofu into small squares, peel and crush the garlic and add the tofu, garlic and sweet corn to a pan with some oil in it. Let the tofu fry until golden brown on almost all sides before adding the sundried tomatoes and basilica.

Once the pasta is done, add the mix from the frying pan to the pasta, mix and then serve!

I would recommend adding some oat cream but all mine was gone.

Also serve with some collard greens or brocolli and sesame seeds 🙂

*Note, this meal is very high in protein from the bean pasta and tofu as well as rich in calcium and iron from the tofu, bean pasta, sesame seeds and broccoli and the sundried tomatoes is a good source of vitamin c which is good for iron absorption  🙂 Just a little nutrition FYI, however even more information will be in my upcoming vegan nutrition ebook for those of you who want to know more!

3 Comments Add yours

  1. livenotsurvivesite says:

    Hey Izzy, when does your ebook come out and where can I buy it? I also wanted to tell you how amazing your blog is and that you are so inspiring and help me alot with staying vegan. You help me keeping in mind that veganism is the right choice. Veganism is just the right thing to do. For the planet and the animals. Although it certainly isn’t possible for everyone, but for me it works great and I feel so much better since I am vegan. Have a lovely evening!


    1. Thank you so much, that means so much to me! I am just glad i can help and also help with your vegan journey! 🙂 As i am working on the ebook along with my studies i am not sure when i will be done, hopefully within a month – as long as nothing goes wrong, haha. And i’ll post both on here and my instagram when it is done and you can purchase it 🙂 ❤


  2. caroljoanne1969 says:

    Your added note about the nutritional values is really useful – I am slowly learning which foods are best for what 🙂 Look forward to seeing your e-book when you finish it!
    Found some bean pasta here and I must say I much prefer it to the usual brown rice pasta I had been having. Thing is the shop seems to have new things but when I go to buy it again they have stopped selling it, which is really annoying!


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