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.
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