Crispy Tofu Bolognese
Spaghetti with crispy oven-baked tofu and tomato sauce
LUNCH/DINNER
Total
55min
Prep
5min
Cook
50min
Servings:people
For the Tofu:
- 400 grTofu
- 4 tbspNutritional Yeast (optional)
- 2 tbspSoy Sauce
- 2 tbspOlive Oil
- 2 tspRed Chili Flakes
- 2 tspGarlic Powder
- 2 tspGround Cumin
For the Pasta:
- 200 grSpaghetti
- Seasoned Tomato Sauce to taste
- Basil Leaves (optional)
Crispy Tofu Bolognese
Spaghetti with crispy oven-baked tofu and tomato sauce
LUNCH/DINNER
Total
55min
Prep
5min
Cook
50min
Servings:people
INGREDIENTS
For the Tofu:
- 400 grTofu
- 4 tbspNutritional Yeast (optional)
- 2 tbspSoy Sauce
- 2 tbspOlive Oil
- 2 tspRed Chili Flakes
- 2 tspGarlic Powder
- 2 tspGround Cumin
For the Pasta:
- 200 grSpaghetti
- Seasoned Tomato Sauce to taste
- Basil Leaves (optional)
INSTRUCTIONS
For the Tofu:
- 1Preheat the oven to 180°C.
- 2Crumble the tofu into small pieces.
- 3Mix all the seasonings together and add the tofu. Mix well.
- 4Spread the tofu on a baking tray lined with parchment paper so it's in a single layer. Bake for 40 minutes.
- 5Check regularly, as cooking time depends on your oven. Stir the tofu regularly so it crisps evenly. When ready, remove from the oven and set aside.
For the Pasta:
- 1In a saucepan, cook the pasta according to package instructions.
- 2In another saucepan, add the tofu. Heat and gradually add tomato sauce, stirring well until you reach a consistency you like. Taste and adjust seasoning if needed.
- 3Serve a portion of spaghetti on a plate. Add the tofu tomato sauce on top. Finish with basil leaves if you like, and it's ready.
NOTES
- This recipe was inspired by www.itdoesnttastelikechicken.com
- If you are gluten intolerant, simply use gluten-free spaghetti.