High Protein Pasta

Serves 2
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Directions

  1. 1Sauté the diced onion or shallots in oil with a little salt for 8 minutes on low heat.
  2. 2Sauté the diced onion or shallots in oil with a little salt for 8 minutes on low heat.
  3. 3Sauté the diced onion or shallots in oil with a little salt for 8 minutes on low heat.
  4. 4Add minced garlic to the pan and fry for 1-2 minutes more.
  5. 5Add minced garlic to the pan and fry for 1-2 minutes more.
  6. 6Add minced garlic to the pan and fry for 1-2 minutes more.
  7. 7Add chopped sun-dried tomatoes and tomato puree to the pan and fry for 3 minutes.
  8. 8Add chopped sun-dried tomatoes and tomato puree to the pan and fry for 3 minutes.
  9. 9Add chopped sun-dried tomatoes and tomato puree to the pan and fry for 3 minutes.
  10. 10Add chopped tomatoes and a pinch of salt to the pan, mix well, and let it bubble on low heat.
  11. 11Add chopped tomatoes and a pinch of salt to the pan, mix well, and let it bubble on low heat.
  12. 12Add chopped tomatoes and a pinch of salt to the pan, mix well, and let it bubble on low heat.
  13. 13Crumble the firm tofu with your hands.
  14. 14Crumble the firm tofu with your hands.
  15. 15Crumble the firm tofu with your hands.
  16. 16Mix paprika, cayenne, a little salt, and plenty of black pepper with the crumbled tofu.
  17. 17Mix paprika, cayenne, a little salt, and plenty of black pepper with the crumbled tofu.
  18. 18Mix paprika, cayenne, a little salt, and plenty of black pepper with the crumbled tofu.
  19. 19Fry the seasoned tofu in a little olive oil, allowing it to sit for 10-15 seconds at a time to get a golden crumb.
  20. 20Fry the seasoned tofu in a little olive oil, allowing it to sit for 10-15 seconds at a time to get a golden crumb.
  21. 21Fry the seasoned tofu in a little olive oil, allowing it to sit for 10-15 seconds at a time to get a golden crumb.
  22. 22After 5 minutes, add tamari to the tofu and stir more vigorously to prevent burning. Once golden and dark, take it off the heat.
  23. 23After 5 minutes, add tamari to the tofu and stir more vigorously to prevent burning. Once golden and dark, take it off the heat.
  24. 24After 5 minutes, add tamari to the tofu and stir more vigorously to prevent burning. Once golden and dark, take it off the heat.
  25. 25Tear basil leaves by hand and mix them into the tofu crumble, then set aside.
  26. 26Tear basil leaves by hand and mix them into the tofu crumble, then set aside.
  27. 27Tear basil leaves by hand and mix them into the tofu crumble, then set aside.
  28. 28Take the tomato sauce off the heat.
  29. 29Take the tomato sauce off the heat.
  30. 30Take the tomato sauce off the heat.
  31. 31Boil pasta in plenty of salty water.
  32. 32Boil pasta in plenty of salty water.
  33. 33Boil pasta in plenty of salty water.
  34. 34Reserve 2 mugs of cooked pasta water before draining the pasta.
  35. 35Reserve 2 mugs of cooked pasta water before draining the pasta.
  36. 36Reserve 2 mugs of cooked pasta water before draining the pasta.
  37. 37In a bullet blender, blend the cooled sauce with silken tofu, 1 ladle of pasta water, miso paste, and lemon juice.
  38. 38In a bullet blender, blend the cooled sauce with silken tofu, 1 ladle of pasta water, miso paste, and lemon juice.
  39. 39In a bullet blender, blend the cooled sauce with silken tofu, 1 ladle of pasta water, miso paste, and lemon juice.
  40. 40Season the blended sauce to taste, being mindful of the salty pasta water to be added later.
  41. 41Season the blended sauce to taste, being mindful of the salty pasta water to be added later.
  42. 42Season the blended sauce to taste, being mindful of the salty pasta water to be added later.
  43. 43Combine the sauce with the cooked pasta, adding more pasta water as needed, and stir gently.
  44. 44Combine the sauce with the cooked pasta, adding more pasta water as needed, and stir gently.
  45. 45Combine the sauce with the cooked pasta, adding more pasta water as needed, and stir gently.
  46. 46Top the pasta with the golden tofu crumb, a drizzle of olive oil, and more black pepper.
  47. 47Top the pasta with the golden tofu crumb, a drizzle of olive oil, and more black pepper.
  48. 48Top 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
  • 2 servings Legume or durum wheat semolina pasta
  • 2 servings Legume or durum wheat semolina pasta
  • 0.5 medium white onion or small shallots
  • 0.5 medium white onion or small shallots
  • 0.5 medium white onion or small shallots
  • 3 cloves minced garlic cloves
  • 3 cloves minced garlic cloves
  • 3 cloves minced garlic cloves
  • 6 Sun-dried tomatoes in oil, chopped
  • 6 Sun-dried tomatoes in oil, chopped
  • 6 Sun-dried tomatoes in oil, chopped
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tbsp tomato puree
  • 1 tin chopped tomatoes
  • 1 tin chopped tomatoes
  • 1 tin chopped tomatoes
  • 3 heaped tbsp silken tofu
  • 3 heaped tbsp silken tofu
  • 3 heaped tbsp silken tofu
  • 0.5 tbsp miso paste
  • 0.5 tbsp miso paste
  • 0.5 tbsp miso paste
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 200 g firm tofu
  • 200 g firm tofu
  • 200 g firm tofu
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • 0.25 tsp cayenne pepper
  • small pinch salt
  • small pinch salt
  • small pinch salt
  • ground black pepper
  • ground black pepper
  • ground black pepper
  • 1 tsp tamari
  • 1 tsp tamari
  • 1 tsp tamari
  • small handful fresh basil
  • small handful fresh basil
  • small handful fresh basil
  • olive oil
  • olive oil
  • 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.