Tofu Ragu

27 mins
Serves 1
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Directions

  1. 1Preheat the oven or airfryer to 190°C.
  2. 2Add olive oil to a large frying pan on medium heat, then add chopped vegetables and garlic. Fry for 5 minutes until slightly colored.
  3. 3Add tomato purée and fry for another minute. Season well.
  4. 4Add herbs and spices, stir, and deglaze the pan with balsamic vinegar.
  5. 5Add tinned tomatoes (crushing whole ones), water (from one empty tin), vegetable stock cube, and remaining ingredients (except milk). Simmer on low heat.
  6. 6Grate tofu using the thick setting of a grater and place it on a baking sheet with soy sauce and olive oil. Mix well.
  7. 7Bake or airfry for 15-20 minutes (longer for oven, shorter for airfryer), turning regularly.
  8. 8Cook pasta al dente.
  9. 9Once tofu is medium brown and crispy, remove from oven and add to ragu with oat milk. Season to taste.
  10. 10Combine pasta with ragu, plate, and garnish with fresh parsley and walnuts.

Ingredients

  • 2 tbsp olive oil
  • 1 carrot
  • 2 celery sticks
  • 1 red onions
  • 4 garlic
  • 2 tbsp balsamic vinegar
  • 2 tins plum tomatoes
  • 1 vegetable stock cube
  • 1 tsp sugar
  • 2 bay leaves
  • 1 tbsp mixed herbs
  • 1 tbsp smoked paprika
  • 2 tbsp tomato purée
  • 1 tbsp soy sauce
  • 50 ml oat milk
  • 220 g extra firm tofu
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 350 g pasta
  • 1 handful fresh parsley
  • 1 handful walnuts

Equipment

large frying panbaking sheetgrateroven or airfryer