Healthy Tofu and Tomato Pasta

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, healthy tofu and tomato pasta. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Add more reserved water if the liquid gets too thick. Stir in some tofu and serve straight away, or store in the fridge for a cold pasta dish! Chop the carrot, onion, celery and cook with extra virgin olive oil to taste. Crumble the tofu and add to the vegetables when they are golden.?

Healthy Tofu and Tomato Pasta is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Healthy Tofu and Tomato Pasta is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have healthy tofu and tomato pasta using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Healthy Tofu and Tomato Pasta:
  1. Prepare 80 grams Pasta
  2. Make ready 1⁄2 block Firm tofu
  3. Prepare 80 grams Canned whole tomatoes
  4. Take 1⁄4 Onion
  5. Make ready 1 clove Garlic
  6. Prepare 1 Red chili pepper
  7. Prepare 1 tbsp Ketchup
  8. Prepare 1⁄2 tsp Soup stock granules
  9. Prepare 1 dash Black pepper
  10. Get 1 tbsp Salt
  11. Make ready 1 Olive oil

Dice the onion and chop the tomatoes in half. In a large bowl, mix together the crushed tomatoes, tofu, basil, oregano, garlic powder, onion powder, salt, pepper and dry rotini. Stir well to mix, then transfer into the casserole dish. Line the top with a layer of zucchini rounds.

Instructions to make Healthy Tofu and Tomato Pasta:
  1. Wrap the tofu in paper towels, and put a weight on top. Leave for a while to drain off the water.
  2. Finely chop the garlic and onion. Take the blossom ends off the chili pepper and canned tomato, remove the seeds and chop up roughly.
  3. Boil plenty of water in a large pot.
  4. Put the olive oil, garlic and chili pepper in a frying pan and turn the heat on to low.
  5. Stir fry until the olive oil is fragrant. Break the tofu into the frying pan with your hands, and stir fry over bling heat while crumbling the tofu and evaporating the moisture.
  6. When the tofu looks like ground chicken and the moisture is gone, add the onion and stir fry over low heat.
  7. Put the salt in the boiling pot of water and cook the pasta.
  8. When the onion is transparent add the chopped up tomato, 1 cup (180 ml) of the pasta boiling water, soup stock granules and ketchup, and simmer over low heat.
  9. When the sauce has reduced a little season with black pepper.
  10. Put the freshly boiled pasta in the frying pan. Mix with the sauce rapidly using tongs, and it's done.
  11. This pasta is pretty low in calories since it uses tofu, but it's still very hearty.

Stir well to mix, then transfer into the casserole dish. Line the top with a layer of zucchini rounds. Sauteed tofu makes a simple fresh tomato-and-mushroom sauce hearty and substantial. Serve over polenta or toss with pasta. This simple, tangy Vietnamese tofu in tomato sauce is a comforting vegan dish that's very easy to make.

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