Ingredients

• ½ Cup walnuts, chopped
• 1 x 14oz. Pack extra firm tofu
• 2 Teaspoons salt
• 1 Tablespoon neutral oil
• 1 x 18oz. Pack spaghetti
• 2 x 5oz.Container Oolie Beet Bliss Dip
• 1oz. Dill, roughly chopped
• 1oz. Mint, roughly chopped

Instructions

1. Toast the walnuts in a non-stick pan, remove, and set aside.
2. In the same pan, heat the oil until it shimmers, then crumble in the tofu and sprinkle over the salt, stirring occasionally until the edges are browned and slightly crispy. Set aside for garnish later.
3. Prepare the spaghetti according to the package directions. Reserve a cup of the pasta water.
4. Stir together the pasta, 2 containers of Oolie beet bliss dip, and some of the reserved pasta water until the pasta is coated in a velvety purple sauce.
5. Plate up the spaghetti on a large platter and sprinkle the toasted walnuts, crispy tofu and chopped herbs over the top.

Allergen declaration:

Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!

Inherent allergens:  Egg, Wheat, Soy