Creamy Tomato Tofu Pasta

40 min
≈ €2.82
2 servings
Easy

firm tofu, baby spinach, and wholegrain pasta: a straightforward vegan combination for an everyday dinner.

Calories742.2 kcal

Protein50.7 g

Fat23.1 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten
soy

Equipment

stove

Prepare

1

Pat firm tofu dry and cut into 1 cm cubes

Pat firm tofu dry and cut into 1 cm cubes. Peel garlic and mince finely.

Cook

2

Rinse baby spinach and drain well

Rinse baby spinach and drain well; roughly chop any large leaves.

3

Cook wholegrain pasta

Cook wholegrain pasta in plenty of boiling tap water for 10 minutes until al dente. Reserve a cup of cooking water.

4

Then drain

Then drain. Use the tap water listed in the ingredients for this; top up with tap water if needed.

5

Heat rapeseed oil in a pan over medium heat

Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 8 minutes, stirring regularly.

6

Until softened and lightly browned

Until softened and lightly browned; Lower the heat Add garlic and stir for just 30 seconds until fragrant.

7

Do not let it darken

Do not let it darken; Add tomato passata to the same pan and stir well Bring to the boil.

8

Cook baby spinach

Then cover and simmer gently for 8 minutes until the firm ingredients are tender, stirring occasionally.

9

Cook soy milk

Fold in baby spinach and cook for 2 more minutes until the leaves have wilted; Take the sauce pan off the heat Gently stir in soy milk.

10

Nutritional yeast and do not boil again

Nutritional yeast and do not boil again. Season with iodised salt, black pepper now and mix thoroughly before serving.

Finish

11

Divide the cooked base wholegrain pasta between the servings

Divide the cooked base wholegrain pasta between the servings. Arrange the already prepared firm tofu, baby spinach alongside.

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