Green Pasta with Tofu Crumble, Courgettes and Spirulina

Food is made of many balances: of flavour, of nutrients, of colour, of shape.
When you start eating plant-based, one of the most fun, but also most challenging, parts is learning how to find your way among ingredients to build a dish that is both complete for your body and appealing.

Today I am joining the lovely Thursday initiative promoted on Instagram by #italianvegantribe, dedicated this week to the balanced plate, with a quick one-dish meal that brings together carbohydrates, fibre, plant protein and a good fat like extra virgin olive oil.
In short, a complete meal!

I don't often use spirulina, but this time I was won over by the powdered version. I am already imagining my next experiments... focaccia, green pasta... For now, here is a very simple way to add it to a pasta dish, making it richer in minerals and vitamins.
If you want to read more about spirulina, have a look here (in Italian).

320 g durum wheat pasta, Senatore Cappelli variety (in the photo I used Girolomoni sedani)
320 g tofu
2 tablespoons spirulina powder
1 garlic clove
1 spring onion
2 medium courgettes (or 4 small ones)
1 tablespoon hot curry powder
extra virgin olive oil, salt and pepper

Bring a large pot of water to the boil.
Crumble the tofu with your hands. Peel the garlic, crush it and chop it. Wash the spring onion and slice it thinly. Heat 4 tablespoons of olive oil in a wok, add the garlic, spring onion and curry. Stir, add the tofu and spirulina and cook over medium heat for 10 minutes, then turn off the heat.
Wash and grate the courgettes. Add them to the tofu, stir, season with salt and stir again. The water released by the courgettes will blend with the other ingredients into a light, creamy sauce.
Salt the pasta water and cook the pasta until al dente. Toss it with the sauce and serve hot, with a sprinkle of spirulina.
If you like, add more chili and some nutritional yeast flakes.