Crispy Tofu Bolognese
Spaghetti topped with oven-baked crispy tofu and a tomato sauce
INGREDIENTS
For the Tofu:
- 600 g Tofu
- 4 tbsp Nutritional yeast (optional)
- 2 tbsp Soy sauce
- 2 tbsp Olive oil
- 2 tsp Red chili flakes
- 2 tsp Garlic powder
- 2 tsp Ground cumin
For the Pasta:
- 200 g Spaghetti
- Basil leaves (optional)
- Tomato sauce, seasoned to taste
INSTRUCTIONS
For the Tofu:
- 1 Preheat the oven to 180°C.
- 2 Break the tofu into small pieces.
- 3 Mix all the seasonings and add the tofu. Stir well.
- 4 Transfer the tofu to a baking tray lined with baking paper, ensuring it isn’t piled up. Bake for 40 minutes.
- 5 Check regularly, as cooking time varies with the oven. Stir the tofu regularly so it becomes evenly crisp. When ready, remove from the oven and set aside.
For the Pasta:
- 1 In a saucepan, cook the spaghetti according to the packet instructions.
- 2 In another pan, add the tofu. Put the pan on the heat and gradually add the tomato sauce, stirring well until you reach a consistency you like. Taste and, if needed, adjust the seasoning.
- 3 On a plate, serve a portion of spaghetti. Top with the tomato sauce and tofu. If you like, add basil leaves on top and it’s ready.
