Creamy Tomato Tofu Pasta
- 40 min
- β β¬2.82
- 2 servings
- Easy
Main ingredients: firm tofu, baby spinach, wholegrain pasta, and garlic. Allow about 40 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- soy
Equipment
- stove
Prepare
Pat firm tofu dry and cut
Pat firm tofu dry and cut into 1 cm cubes. Peel garlic and mince finely.
Cook
Rinse baby spinach and drain well
Rinse baby spinach and drain well; roughly chop any large leaves.
Cook wholegrain pasta
Cook wholegrain pasta in plenty of boiling tap water for 10 minutes until al dente. Reserve a cup of cooking water, then drain.
Use the tap water
Use the tap water listed in the ingredients for this; top up with tap water if needed.
Heat rapeseed oil in a pan
Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 8 minutes, stirring regularly, until softened and lightly browned.
Lower the heat
Lower the heat. Add garlic and stir for just 30 seconds until fragrant, taking care not to let anything darken.
Add tomato passata to the same pan
Add tomato passata to the same pan and stir well.
Bring to the boil
Bring to the boil, then cover and simmer gently for 8 minutes until the firm ingredients are tender, stirring occasionally.
Fold in baby spinach and cook
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
Gently stir in soy milk and nutritional yeast and do not boil again. Season with iodised salt and black pepper, then mix thoroughly before serving.
Finish
Divide the cooked wholegrain pasta
Divide the cooked wholegrain pasta between the servings. Arrange the already prepared firm tofu and baby spinach alongside.
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Recipe from VegPlan Β· https://vegplan.app/recipes/creamy-tomato-tofu-pasta
