Tofu Pasta

I never realized how much food is linked to emotion until I spend some time in India.  After a long time of mainly vegetables and fruit dished (I was on a yoga retreat) there was one pasta lunch. That was enough to make me homesick:) The Pasta dishes at home were not vegetarian yet delicious and this is the closest I got so far to my mother’s home sweet home pasta sauce that tasted even better the next day reheated in a frying pan as does this one. I took (and only slightly changed;)) Attila Hildmanns recipe from his “vegan for fun” cookbook.

You need:

250g Tofu

1 or 2 onions (depending on size & taste)

2 cloves of garlic (which I didn’t use but I know the stuff is good for you:))

olive oil

4 tablespoons tomato mark

150 ml red wine (the alcohol totally evaporates so don’t worry if you cook for kids, if you want to replace the wine anyway, use vegetable broth instead)

150g canned tomatoes of your choice, chunky, blended…

2 tablespoons of agave syrup (to bring out the taste of the tomato, traditionally you would use sugar)

1 tablespoon dried oregano

chilli (optional)

pepper & salt

fresh basil (optional)

Start with crumbling the tofu and frying it in olive oil and keep stirring.

When the tofu starts to take color, add the chopped onions and let them take some color too for a couple of minutes, then add the diced garlic and do the same.

& tomato mark, stir and give it a couple of minutes again.

&  the wine. Stir and wait until that alcohol smell has totally evaporated, that might take about 5 minutes. You want the “grape” flavor of the wine in there no taste of alcohol.

& the canned tomatoes (you can use more than indicated depending on the texture you want for you sauce, just season accordingly) & agave syrup & oregano.

I added some whole cherry tomatoes just because they were sitting in the fridge:)

season with pepper , salt, possibly chilly…

Serve with the pasta of your choice.

That’s it!

I used grated parmesan cheese on top. If you want to make it a vegan dish you can replace this by some cashew nut & paprika mix & sea salt (blended in food processor) & maybe add some roasted pine nuts.



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