Tofu Pasta
An easy vegan meal combining rotini pasta with crumbled tofu and a spicy tomato basil sauce, perfect for weeknight dinners.
Ingredients
- 8 ounces dried rotini pasta
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 14 ounce package extra-firm tofu (drained)
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes (or to taste)
- 2 3/4 cups canned tomato sauce
- 1 14 ounce can diced tomatoes
- 1 tablespoon balsamic vinegar
- 1/2 cup green olives (halved if large)
- 1/2 cup chopped fresh basil
- Salt & pepper (to taste)
- Vegan Parmesan cheese (for serving)
Instructions
- Boil a large pot of salted water. Add rotini pasta and cook until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Crumble the tofu into the skillet and cook for about 5 minutes, allowing it to dry out slightly.
- Sprinkle in oregano, fennel seeds, and red pepper flakes. Stir to combine.
- Pour in tomato sauce and diced tomatoes, adding balsamic vinegar. Simmer for about 10 minutes until the sauce thickens.
- Stir in cooked pasta, olives, and fresh basil. Cook for an additional minute to warm through. Season with salt and pepper.
- Serve hot, topped with vegan Parmesan cheese.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.