Directions
- 1Sauté onion in olive oil and a little salt for 8 minutes on low heat.
- 2Add garlic and fry for 1-2 more minutes.
- 3Add sundried tomatoes and tomato puree; fry for 3 more minutes.
- 4Add canned tomatoes and a pinch of salt; mix well and simmer on low heat.
- 5Crumble firm tofu by hand.
- 6Mix crumbled tofu with paprika, cayenne pepper, a little salt, and plenty of black pepper.
- 7Fry tofu in olive oil for 5 minutes until golden, adding tamari during the last minutes.
- 8Stir in torn basil leaves; set aside.
- 9Remove tomato sauce from heat.
- 10Cook pasta in plenty of salted water, reserving some pasta water.
- 11Blend the cooled sauce with silken tofu, reserved pasta water, miso, and lemon juice in a blender.
- 12Combine the sauce with the cooked pasta, adding more pasta water if needed.
- 13Top with golden tofu crumb, olive oil, and more black pepper.
Ingredients
- 2 portions Legume or durum wheat semolina pasta
- 0.5 medium medium white onion or small shallots
- 3 cloves minced garlic
- 6 pieces Sundried tomatoes in oil
- 1 tbsp tomato puree
- 1 tin tinned 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
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tsp tamari
- 1 handful basil
- 1 tbsp olive oil
Equipment
panblenderknife
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