Tofu is unique because it fits with so many flavors. You can mix it with pasta or eggs and it tastes yummy. In this recipe, I illustrate how to make this natural dish. The tofu is the protein and the pasta are the carbs. Typically, I use whole wheat pasta, and there are so many pastas for instance, I like the flat rice noodles and spahegetti. I also like fideo which is a very thin short pasta used in soups. Here is this yummy dish.
- Approx. 225 grams pasta of choice
- 1 pack firm or extra firm tofu (roughly 350g or 12 ounces)
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 large bell pepper, cored + chopped
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 2 cups spinach
- 3 cups tomato sauce
- 1/4 cup parsley, chopped
- Salt + pepper, to taste
- Optional garnish: fresh basil, parmesan or vegan alternative
- Bring a pot of water to a boil and cook pasta according to package instructions.
- While waiting for water to boil, crumble tofu: remove from packaging and drain liquid. Wrap in paper towel, then gently press out excess water. Over a large bowl, use your hands to tear block of tofu into smaller chunks. Then, squeeze those chunks into even smaller pieces, until the entire block is “crumbled.” (see pics or recipe video for reference!)
- Heat olive oil in a large, deep pan over medium-high heat. Add minced garlic and sauté until fragrant, about 2 mins.
- Then, add in chopped bell peppers (or other veggies if using). Sauté for about 5 mins.
- Add in crumbled tofu, smoked paprika, chili powder, salt, and pepper. Stir and cook for another 5 mins.
- Then, add in spinach (or other leafy green), tomato sauce, and chopped parsley. Stir well and allow to simmer for 5 mins.
- Drain pasta and add to sauce. Stir to combine before removing from heat.
- Serve pasta into bowl and top with additional garnish, if desired. I love some chopped basil and freshly grated parmesan
- Picnic Ready!
Twirly Pasta
Bow Tie Pasta
Udon Pasta
Pasta tofu and veggies super picnic healthy!
