Tofu pasta with sundried tomatoes and zucchini
Spaghetti with an aromatic ragout of tofu and sundried tomatoes, refined with fresh zucchini and fennel. The perfect meal, if you have no time!
Servings: 4 people
Ingredients
- 400 g spaghetti
- 280 g firm tofu
- 2 tbsp olive oil extra virgin
- 1 onion
- 2 cloves of garlic
- 75 g sundried tomatoes
- 3 tbsp tomato puree
- salt, pepper
- 1 tbsp sugar or agave syrup
- 80 ml vegan-friendly red wine
- 2 zucchini
- 1 fennel
- fresh basil
Vegan parmesan cheese
- 2 tbsp cashews or peeled almonds
- 2 tbsp nutritional yeast
- pinch of salt
- pinch of garlic powder
Instructions
- Press the tofu for 10 minutes using a heavy weight so that the tofu loses as much liquid as possible.
- Cut the onion, dried tomatoes and garlic cloves into small cubes and the courgette and fennel into fine strips. Crush the tofu into large crumbs with a fork.
- Boil the spaghetti in enough salted water according to the instructions on the package.
- Heat the olive oil in a pan over medium heat and fry the tofu pieces in it for 5 minutes. Then add onion, garlic and pieces of tomato and let it roast. If necessary, add more oil or water to the pan to prevent from burning.
- Season the quick ragout with salt and pepper and stir in the tomato paste and sugar, let everything lightly caramelize. Deglaze the pan with red wine, add fennel and zucchini and simmer covered for 5 minutes.
- For the vegan parmesan, add the nuts, yeast flakes, salt and garlic powder into a blender and mix the mixture until a fine and crumbly consistency develops.
- Separate the boiled pasta from the water, but keep 250 ml of the starchy pasta water and add it to the ragout. Stir the pasta under the tofu sauce and serve it with vegan parmesan and fresh basil.