CRISPY TOFU AND PEA SHOOT SALAD
Preheat oven to 400 degrees. Unwrap tofu, drain, press and cut into cubes.
In a medium sized bowl, combine arrowroot and almond floor. In another bowl, whisk together breaded crumbs, nutritional yeast, paprika, cumin, garlic powder, onion powder, pepper and salt. Toss the tofu in the flour mix, then just egg and last breaded crumbs mix. Place tofu cubes on a cooking tray covered with non-stick foil or parchment paper. Bake for 30 minutes
Mix arugula and pea shoots. Toss with lemon juice and olive oil. Sprinkle with salt and pepper to taste. Top with tomatoes, red onions, and crispy tofu.
LEMON PASTA WITH PARMESAN AND PEA SHOOTS
If your pea shoots are particularly long, chop them into halves or thirds so they’re a bit easier to manage. Set aside.
In a large bowl, whisk together lemon zest, lemon juice, olive oil, grated parmesan cheese, and a generous amount of fresh ground pepper. (I like to do this while I’m waiting for the pasta water to boil!)
Cook spaghetti in very salty water until al dente.
Reserve 1/2 cup of the pasta water (I just ladle some of the hot water out of the pot and into a measuring cup).
Drain spaghetti and immediately add it to the mixing bowl with the lemon-olive oil mixture. Add reserved pasta water and toss to combine. The heat from the pasta will warm the sauce and melt the parmesan cheese.
Add pea shoots to pasta and toss until parmesan has melted into a smooth sauce and pea shoots have softened slightly.
Taste pasta and add a pinch of kosher salt to taste.
Top pasta with additional parmesan cheese for garnish and serve immediately.