Description
A flavorful and hearty Tofu Tomato Pasta with Vegetables, combining crumbled tofu, vibrant bell peppers, and spinach in a rich tomato sauce. This vegetarian dish is easy to prepare, perfect for a weeknight dinner, and offers a balanced mix of protein and vegetables in a comforting pasta meal.
Ingredients
For the Pasta and Sauce
- 225 grams pasta of choice (roughly 8 ounces – enough for 4 servings)
- 3 cups tomato sauce
- 2 cups spinach
- 1/4 cup parsley, chopped
- Salt and pepper, to taste
For the Tofu and Vegetables
- 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 and chopped
- 1 tsp smoked paprika
- 1/2 tsp chili powder
Optional Garnish
- Fresh basil
- Parmesan cheese or vegan alternative
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Prepare Tofu: Remove tofu from packaging and drain excess liquid. Wrap the block in a paper towel and gently press to remove additional moisture. Over a large bowl, crumble the tofu by tearing it into small chunks and then squeezing those chunks into finer pieces until fully crumbled.
- Sauté Garlic and Vegetables: Heat 2 tablespoons of olive oil in a large, deep pan over medium-high heat. Add minced garlic and sauté for about 2 minutes until fragrant. Add the chopped bell pepper and cook for about 5 minutes until softened.
- Cook Tofu with Spices: Add the crumbled tofu to the pan along with smoked paprika, chili powder, salt, and pepper. Stir well and cook for another 5 minutes to let the tofu absorb the flavors.
- Add Greens and Sauce: Stir in the spinach, tomato sauce, and chopped parsley. Mix everything well and let it simmer gently for 5 minutes to meld the flavors and wilt the spinach.
- Combine Pasta and Sauce: Add the drained pasta to the pan with the sauce and tofu mixture. Stir thoroughly to coat the pasta evenly with the sauce.
- Serve: Scoop the pasta into serving bowls and garnish with fresh basil and grated parmesan or a vegan alternative if desired. Serve immediately and enjoy!
Notes
- Pressing the tofu well removes excess water, which helps it absorb flavors better and improves texture.
- You can substitute bell pepper with other vegetables like zucchini or mushrooms based on preference.
- Adjust chili powder amount to control the spice level.
- For a vegan option, use vegan parmesan or omit cheese garnish.
- Leftover pasta can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
