High Protein Pasta

Name: High Protein Pasta
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 servings Legume or durum wheat semolina pasta; 0.5 medium white onion or small shallots; 3 cloves minced garlic cloves; 6 Sun-dried tomatoes in oil, chopped; 1 tbsp tomato puree; 1 tin chopped tomatoes; 3 heaped tbsp silken tofu; 0.5 tbsp miso paste; 1 tbsp lemon juice; 200 g firm tofu; 1 tsp smoked paprika; 0.25 tsp cayenne pepper; small pinch salt; ground black pepper; 1 tsp tamari; small handful fresh basil; olive oil

Serves 2

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High Protein Pasta

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Serves 2

Directions

1Sauté the diced onion or shallots in oil with a little salt for 8 minutes on low heat.
2Add minced garlic to the pan and fry for 1-2 minutes more.
3Add chopped sun-dried tomatoes and tomato puree to the pan and fry for 3 minutes.
4Add chopped tomatoes and a pinch of salt to the pan, mix well, and let it bubble on low heat.
5Crumble the firm tofu with your hands.
6Mix paprika, cayenne, a little salt, and plenty of black pepper with the crumbled tofu.
7Fry the seasoned tofu in a little olive oil, allowing it to sit for 10-15 seconds at a time to get a golden crumb.
8After 5 minutes, add tamari to the tofu and stir more vigorously to prevent burning. Once golden and dark, take it off the heat.
9Tear basil leaves by hand and mix them into the tofu crumble, then set aside.
10Take the tomato sauce off the heat.
11Boil pasta in plenty of salty water.
12Reserve 2 mugs of cooked pasta water before draining the pasta.
13In a bullet blender, blend the cooled sauce with silken tofu, 1 ladle of pasta water, miso paste, and lemon juice.
14Season the blended sauce to taste, being mindful of the salty pasta water to be added later.
15Combine the sauce with the cooked pasta, adding more pasta water as needed, and stir gently.
16Top the pasta with the golden tofu crumb, a drizzle of olive oil, and more black pepper.

Ingredients

2 servings Legume or durum wheat semolina pasta
0.5 medium white onion or small shallots
3 cloves minced garlic cloves
6 Sun-dried tomatoes in oil, chopped
1 tbsp tomato puree
1 tin chopped tomatoes
3 heaped tbsp silken tofu
0.5 tbsp miso paste
1 tbsp lemon juice
200 g firm tofu
1 tsp smoked paprika
0.25 tsp cayenne pepper
small pinch salt
ground black pepper
1 tsp tamari
small handful fresh basil
olive oil

Equipment

panbullet blenderspatulatongs

Tips

Allow tofu to sit for 10-15 seconds at a time while frying to get a golden crumb.
Reserve pasta water to combine with the sauce and pasta.
Season the sauce to taste, but hold off on adding too much salt initially as salty pasta water will be used.

High Protein Pasta

Serves 2

instagram.com

High Protein Pasta

instagram.com

Serves 2

Directions

1Sauté the diced onion or shallots in oil with a little salt for 8 minutes on low heat.
2Add minced garlic to the pan and fry for 1-2 minutes more.
3Add chopped sun-dried tomatoes and tomato puree to the pan and fry for 3 minutes.
4Add chopped tomatoes and a pinch of salt to the pan, mix well, and let it bubble on low heat.
5Crumble the firm tofu with your hands.
6Mix paprika, cayenne, a little salt, and plenty of black pepper with the crumbled tofu.
7Fry the seasoned tofu in a little olive oil, allowing it to sit for 10-15 seconds at a time to get a golden crumb.
8After 5 minutes, add tamari to the tofu and stir more vigorously to prevent burning. Once golden and dark, take it off the heat.
9Tear basil leaves by hand and mix them into the tofu crumble, then set aside.
10Take the tomato sauce off the heat.
11Boil pasta in plenty of salty water.
12Reserve 2 mugs of cooked pasta water before draining the pasta.
13In a bullet blender, blend the cooled sauce with silken tofu, 1 ladle of pasta water, miso paste, and lemon juice.
14Season the blended sauce to taste, being mindful of the salty pasta water to be added later.
15Combine the sauce with the cooked pasta, adding more pasta water as needed, and stir gently.
16Top the pasta with the golden tofu crumb, a drizzle of olive oil, and more black pepper.

Ingredients

2 servings Legume or durum wheat semolina pasta
0.5 medium white onion or small shallots
3 cloves minced garlic cloves
6 Sun-dried tomatoes in oil, chopped
1 tbsp tomato puree
1 tin chopped tomatoes
3 heaped tbsp silken tofu
0.5 tbsp miso paste
1 tbsp lemon juice
200 g firm tofu
1 tsp smoked paprika
0.25 tsp cayenne pepper
small pinch salt
ground black pepper
1 tsp tamari
small handful fresh basil
olive oil

Equipment

panbullet blenderspatulatongs

Tips

Allow tofu to sit for 10-15 seconds at a time while frying to get a golden crumb.
Reserve pasta water to combine with the sauce and pasta.
Season the sauce to taste, but hold off on adding too much salt initially as salty pasta water will be used.