Skillet Tofu-Edamame Kofta with Green Tahini Pasta

Steps

1. Prep first: press the tofu and pat dry, thaw the edamame, mince the garlic and split it into two equal halves, halve the cherry tomatoes, and split the salt and the olive oil each into two equal halves.
2. Stir the flaxseed with 2 tablespoons of the water (taken from the 60 g reserved for the sauce side; use the rest there later) in a small bowl and let it thicken for 5 minutes.
3. Crumble the tofu into a large bowl and mash it fine with a fork. Roughly mash the edamame and add it, then add the flaxseed mixture, the breadcrumbs, half the garlic, the cumin, the coriander, the paprika, the red pepper flakes and half the salt. Mix well and roll into about 20 walnut-size balls.
4. Bring the remaining water minus the sauce portion (about 3 liters) to a boil in a large pot for the pasta.
5. Make the herb sauce: blend the parsley, cilantro, mint, tahini, lemon juice, lemon zest, the remaining half of the garlic, the remaining half of the salt, half the olive oil and the rest of the reserved sauce water until smooth and pourable.
6. Heat the remaining half of the olive oil in a large nonstick skillet over medium heat. Fry the balls, turning gently, for 10 to 12 minutes until browned and crisp on all sides; move them to a plate.
7. Add the cherry tomatoes to the same skillet and cook for 3 to 4 minutes until blistered and softened.
8. Meanwhile, cook the pasta in the boiling water until al dente, about 10 to 12 minutes, then drain, saving a splash of the cooking water.
9. Toss the pasta with the herb sauce in the pot, loosening with a little saved pasta water if needed. Top with the tomatoes and the tofu balls and serve warm.