Directions
- 1Start by finely chopping a red onion and grating the tofu.
- 2Fry the onions in a bit of oil, then add the grated tofu.
- 3Cook the tofu mince low and slow for 15 to 20 minutes (or 25-30 minutes as per description) until it becomes a nice and flavorful mince, drying up and crisping slightly.
- 4At this stage, put your pasta on to cook.
- 5To make the yogurt sauce, add grated garlic and salt to some unsweetened vegan yogurt.
- 6To make the signature paprika butter, melt vegan butter in a pan and add smoked paprika.
- 7To assemble, put the cooked pasta (e.g., rigatoni) on a plate.
- 8Top the pasta with the yogurt sauce.
- 9Add the tofu mince over the yogurt sauce.
- 10Drizzle the paprika butter over the mince.
- 11Garnish with chopped tomatoes and parsley.
Ingredients
- 2 tbsp neutral oil
- 1 red onion chopped
- 2 cups grated tofu
- 3 tbsp dark soy sauce
- 1 tbsp ketchup
- 1 tsp vegan beef stock powder (optional)
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- 1 tsp garlic powder
- 1 cup unsweetened vegan yogurt
- 1 garlic clove minced
- 1 tsp lemon juice
- to taste salt
- 4 tbsp vegan butter
- 0.5 tbsp smoked paprika
- chopped tomato
- chopped parsley
- boiled pasta of your choice (rigatoni preferred)
Equipment
pan
Tips
- Cook tofu low and slow for 25-30 minutes until it dries up and crisps up slightly.
- Go easy on the raw garlic in the yogurt sauce as its flavor will linger.
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