Directions
- 1Finely chop a red onion.
- 2Grate the tofu.
- 3Fry the chopped onions in a bit of oil in a pan.
- 4Add the grated tofu to the pan with the onions.
- 5Add soy sauce, pomegranate molasses, and cumin to the tofu and onions.
- 6Cook the mixture on low and slow until it becomes a nice and flavorful mince (about 15 to 20 minutes).
- 7While the mince is cooking, put the pasta on to boil.
- 8In a bowl, combine unsweetened vegan yogurt, grated garlic, and salt to make the yogurt sauce.
- 9Melt vegan butter in a pan and add smoked paprika to make the signature paprika butter.
- 10Assemble the dish by adding cooked rigatoni to a bowl.
- 11Top the pasta with the yogurt sauce.
- 12Add the tofu mince on top of the yogurt sauce.
- 13Drizzle the paprika butter over the mince.
- 14Garnish with diced tomatoes and fresh parsley.
Ingredients
- 1 red onion
- tofu
- oil
- soy sauce
- pomegranate molasses
- cumin
- unsweetened vegan yogurt
- garlic
- salt
- vegan butter
- smoked paprika
- rigatoni
- tomatoes
- parsley
Equipment
cutting boardknifegraterpanspatulabowlspoon
Tips
- Go easy on the garlic in the yogurt sauce, since it's raw the flavor is going to linger for a bit.
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