Serves 6
45 min
Simple Pasta with Hearty Tofu and Tomato Sauce
Recipe GLPRd59bf0d9d5ad30
A wholesome plant-based pasta dish combining tender pasta with a flavorful tomato-based sauce enriched with crumbled tofu and a soffritto of fresh vegetables. This comforting meal is naturally vegan and showcases the umami-rich quality of tofu paired with aromatic carrot, onion, and celery cooked in extra virgin olive oil.
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Ingredients
1 medium carrot
1 medium onion
1 celery stalk
3 tablespoons extra virgin olive oil
100 g firm tofu
250 g tomato puree
Sea salt to taste
320 g short pasta such as penne or rigatoni
Directions
Rinse the carrot, onion, and celery under cold water. Peel the carrot and onion. Finely dice all three vegetables into small, even pieces.
Heat the extra virgin olive oil in a large saucepan over medium heat. Add the diced carrot, onion, and celery. Cook, stirring occasionally, until the vegetables are soft and golden, approximately 8-10 minutes.
While the vegetables cook, drain the tofu and use your hands or a fork to crumble it into small, bite-sized pieces.
Once the vegetables have turned golden, add the crumbled tofu to the pan and stir to combine with the softened vegetables.
Pour the tomato puree into the pan and season with sea salt to taste. Stir well to incorporate all ingredients. Reduce the heat to low and simmer gently for 15 minutes, stirring occasionally, to allow the flavors to meld.
While the sauce simmers, fill a large pot with salted water and bring it to a rolling boil. Add the short pasta and cook according to the package directions until it reaches an al dente texture.
Drain the cooked pasta and transfer it to the saucepan with the tofu and tomato sauce. Toss the pasta with the sauce until all pieces are evenly coated and well combined.
Divide the pasta among six bowls or plates and serve immediately while hot.
