Tofu Tomato Pasta

Steps

How to make it

Prep 7 min · Cook 14 min

1. Cut 0.5 box tofu into cubes and pat dry with paper towels. Dice 1 tomato; mince 2 garlic cloves.
2. Bring plenty of water to a rolling boil in a stockpot; add a pinch of salt. Cook 80 g spaghetti until al dente. Drain and reserve ½ cup pasta water.
3. Heat a skillet over medium-high heat. Add 1.5 tbsp olive oil and lay the tofu in a single layer. Pan-fry until lightly golden on both sides, about 3 minutes.
4. Add the minced garlic and diced tomato; cook over medium heat 2–3 minutes until the tomato softens and releases juice.
5. Add 1 tbsp tomato paste and 3–4 tbsp pasta water; bring to a boil, then add the pasta and toss over high heat 1–2 minutes until the sauce thickens slightly and coats the noodles.
6. Taste and adjust with a pinch of salt; plate while hot.

Tips & storage

Make it easier

• Dry tofu well to reduce splatter.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Eat fresh; refrigerated tofu softens.

Substitutions

Optional add-ins