Tofu pasta
Servings: 4 people
FOR THE TOFU
- 14 ounces (400 grams) firm tofu
- 4 tablespoons (4 tablespoons) cornstarch
- 2 teaspoons (2 teaspoons) smoked paprika
- 1 teaspoon (1 teaspoon) garlic powder
FOR THE PASTA SAUCE
- 9 ounces (250 grams) pasta any shape
- 1 tablespoon (1 tablespoon) olive oil + 2 more to cook the tofu
- 2 cloves (2 cloves) garlic
- ½ teaspoon (½ teaspoon) red pepper flakes
- 3 tablespoons (3 tablespoons) tomato paste
- 1½ cups (375 grams) vegetable broth
- ½ cup (125 grams) heavy cream or non-dairy cream
- 1 teaspoon (1 teaspoon) dried oregano
- 3 cups (3 handfuls) baby spinach
- ½ cup (50 grams) grated parmesan or non-dairy cheese
- ½ cup (50 grams) sun-dried tomatoes
- 1 handful (1 handful) basil
- 1 (1 lemon) lemon the grated zest
- ½ teaspoon (½ teaspoon) salt or more to taste
- COOK TOFU: Break 14 ounces firm tofu into bite-sized pieces and place it in a bowl. Toss it with 4 tablespoons cornstarch, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, and 3 pinches of salt until coated.Heat 2 tablespoons olive oil in a skillet, cook the tofu in a single layer over medium-high heat for 10-12 minutes, turning every 3 minutes until golden brown, adding more oil if needed.
- MAKE SAUCE: Heat 1 tablespoon olive oil in a large skillet, add 2 cloves garlic (grated), ½ teaspoon red pepper flakes and 3 tablespoons tomato paste. Sauté for 2 minute.Pour in 1½ cups vegetable broth, ½ cup heavy cream, 1 teaspoon dried oregano, ½ teaspoon salt, some black pepper and 3 cups baby spinach and simmer for 10 minutes.Turn the heat off, add ½ cup sun-dried tomatoes (chopped), ½ cup grated parmesan, 1 handful basil and stir until creamy.
- SERVE WITH PASTA: While the sauce simmers, cook 9 ounces pasta “al dente” in plenty of salted boiling water.Reserve some pasta water before draining, then add the pasta and the tofu chunks to the sauce.Finish cooking for a minute while tossing until all is creamy, adding some reserved pasta water if necessary.Enjoy with the grated zest of 1 lemon and more parmesan to taste.
SUBSTITUTIONS
- Make it vegan: Substitute your favorite non-dairy cheese for parmesan, and non-dairy cream for heavy cream. You can also use blended cashews instead of cream. Soak 1/2 cup cashews in hot water for 30 minutes, then drain and blend with 1 cup cold water until smooth.
- Tofu: Best if firm or super firm.
- Pasta: You can use any shape. You can substitute lentil pasta, chickpea pasta, or gluten-free pasta.
- Sun-dried tomatoes: They add bold flavor and umami. Substitute with a tablespoon of soy sauce or tamari sauce.
- Turn off the heat before adding Parmesan: Let the sauce cool for a few seconds before stirring in the Parmesan. This prevents the cheese from clumping into an indestructible lumpy mass.
- Cook pasta al dente: Slightly undercook the pasta in salted boiling water so it retains a firm bite and doesn’t turn mushy when tossed in the sauce.
- Season tofu well before pan-frying: Tofu can be bland on its own, so be generous with seasoning before frying. This ensures every bite of your pasta is packed with flavor.
- Don’t skip the lemon zest: A little zest goes a long way! It enhances the Tuscan flavors of the sauce and adds a fresh contrast.
- Use oil-packed sun-dried tomatoes: They’re more flavorful, tender, and ready to use. Just drain the excess oil before adding them to the sauce.
