Easy Tofu Pasta
354kcal
Ingredients
- 1 tablespoon olive oil
- 1 block of firm tofu 220g
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic pepper
- salt and pepper to taste
- 1 teaspoon oregano
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 onion diced
- 400 g tinned chopped tomatoes
- 1 handful fresh basil leaves
- 150 g rigatoni pasta
- 1 teaspoon red pepper flakes
Method
To make the tofu:
- Preheat your oven to 180 °C and line a baking tray with baking paper
- Drain your tofu and pat it dry. Crumble it with your hands over the baking tray until it resembles a mince-like texture.
- Add the seasonings and olive oil, and mix the tofu to ensure it’s evenly coated.
- Bake for 20 - 25 minutes or until the tofu is golden brown and slightly crispy.
- To pan fry: Heat a tablespoon of oil in a pan and fry the tofu for 4-5 minutes until golden brown, then add the vegetables.
To make the pasta sauce:
- Meanwhile, start making the tomato sauce. Heat the olive oil in a saucepan over medium heat and add the onion, cooking for 5-6 minutes. Then add the minced garlic. Sauté for 1-2 minutes until fragrant.
- Tip in the tomatoes, fresh basil, salt, and pepper, and simmer for 6-8 minutes, gently stirring and crushing the plum tomatoes with the back of a wooden spoon.
- Add a splash of water (¼ of the tin) and simmer for another 10 minutes.
- Cook your pasta according tthe package instructions.
To assemble:
- Tip the baked tofu into your tomato sauce and stir to coat the tofu.
- Add in your cooked pasta and a splash of the pasta water, stirring to ensure the tofu is combined and the pasta is fully coated.
- Top with the red pepper flakes, more black pepper, and fresh basil.
Nutrition
Serving1gCalories354kcalCarbohydrates40gProtein12gFat19gSaturated Fat3gPolyunsaturated Fat16gSodium2194mgFiber7gSugar5g
Notes
The best thing about this easy tofu pasta recipe is that it can be easily adjusted depending on what vegetables you have in the fridge!
Customize your tofu pasta by adding vegetables such as spinach, kale, or even mushrooms.
Experiment with different pasta shapes to create unique presentations and textures for your dish. Spaghetti or tagliatelle are great with this recipe, although I’ll always have a soft spot for rigatoni!
Storage Instructions
To store, refrigerate any leftover tofu pasta in an airtight container for up to 3-4 days. When reheating, you may need to add a splash of water or broth to maintain the desired consistency. Freezing is possible, but keep in mind that tofu texture can change upon thawing, becoming slightly grainy. Freeze in an airtight container for up to 2-3 months.