Directions
- 1Finely chop a red onion.
- 2Grate the tofu.
- 3Fry the chopped onions in a bit of oil in a pan.
- 4Add the grated tofu to the pan with the onions.
- 5Cook the tofu and onion mixture low and slow for 25-30 minutes until it becomes a nice and flavorful mince, drying up and crisping slightly.
- 6Put your pasta on to cook at this stage (while the tofu mince is cooking).
- 7To make the yogurt sauce, combine unsweetened vegan yogurt, grated garlic, and salt.
- 8Go easy on the garlic since it's raw.
- 9To make the signature paprika butter, melt vegan butter in a pan and add smoked paprika.
- 10Assemble the dish by layering the cooked pasta (rigatoni recommended), yogurt sauce, tofu mince, and then the paprika butter.
- 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 tbsp vegan beef stock powder
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- 1 tsp garlic powder
- 1 cup unsweetened vegan yogurt
- 1 minced garlic clove
- 1 tsp lemon juice
- salt to taste
- 4 tbsp vegan butter
- 0.5 tbsp smoked paprika
- chopped tomato
- chopped parsley
- boiled pasta of your choice (rigatoni preferred)
Equipment
pangrater
Tips
- Go easy on the raw garlic in the yogurt sauce as its flavor will linger.
- Cook tofu low and slow for 25-30 minutes until it dries up and crisps up slightly.
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