The transition to a plant-based diet can often mean saying goodbye to your favorite foods- but it doesn’t have to. Many non-vegan (or non-vegetarian) recipes can easily be recreated to fit different dietary requirements. Thankfully, it’s never been easier to do so with all the new plant-based products on the market.

For instance, before becoming a vegetarian nearly eight years ago, one of my favorite meals was my aunt’s recipe for “Creamy Chicken Rotini.” Until recently, I had never even thought about recreating it to fit my dietary preferences. However, with a few simple tweaks, the recipe easily becomes plant-based friendly. The original recipe calls for rotini pasta, peas, carrots, canned chicken and cream of chicken condensed soup. The canned chicken is easily replaced with tofu, and the soup with cream of mushroom soup, without losing the appeal of the original recipe.

Vegetarian “Chicken” Rotini Recipe:

Ingredients:

• 1 Block of Extra Firm Tofu
• 1 14.5 oz. Can of Peas and Carrots (can also use a bag of frozen peas and carrots, or fresh vegetables)
• 1 22.6 oz. Family Size) Can of Condensed Cream of Mushroom Soup*
• 1 box of Rotini Pasta
• 1 tbsp. Vegetable Oil
• Italian Seasoning (to taste)

Directions:

1.Press the tofu

(Tip: To do this I usually wrap a clean towel (or paper towel) around the block and place it on a plate. I then place another place on top of it and place a heavy object on top. Replace the towel as needed until most of the liquid has been absorbed)

2. Dice tofu into cubes, using a towel if needed to absorb any liquid that did not drain when pressing it

3. Heat vegetable oil in a pan on a medium light, add tofu and seasoning. Fry it until the tofu has dried out and has a more “chicken-y” texture. Be careful not to overcook it. Tofu should still be soft.

4. Boil a pot of water. Add the pasta and boil until soft, (~10 minutes) stirring occasionally

5. Drain water and set aside pasta

6. Combine the soup and vegetables in a large pot, add a can of water, and heat on a medium light until bubbling

7. Reduce heat to low, and slowly stir in pasta. Once combined, add tofu.

8. Keep on light for three to five minutes to let the flavors absorb into the tofu.

9. Enjoy**

*Use a 10.5 oz. can, or another family size can, in addition to this for a creamier dish if preferred

**For a casserole: add to a baking dish after combining ingredients, and bake at 350℉ for 1 hour