Roasted Tomato and Tofu Spaghetti

Roasted Tomato and Tofu Spaghetti

 

By Namit Kathoria

 

Preparation time: 20 min

Cooking time: 30 min

 

Serves 4 people.

Ingredients:

150-200g any wholegrain spaghetti (and goes particularly nicely with buckwheat spaghetti)

Baking mixture

6 medium tomatoes diced

½ medium courgette diced

5 garlic cloves grated

2 ½ tablespoons olive oil + some more for greasing the baking tray

¼ teaspoon Himalayan rock salt

¼ teaspoon ground black pepper

1 teaspoon dried oregano

½ teaspoon dried basil

 

Tofu mixture

400g tofu drained and cubed

1 teaspoon brown rice miso paste

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon ground black pepper

2 tablespoons nutritional yeast

1 tablespoon tamari

2 teaspoons sesame oil

1 teaspoon garlic powder

 

Sauce mixture

2 tablespoons olive oil

Juice of ½ lemon

100g fresh or frozen spinach (defrosted)

400g passata

⅛ teaspoon ground black pepper

½ teaspoon dried basil

⅛ teaspoon Cayenne pepper

¼ teaspoon dried thyme

⅛ teaspoon Himalayan rock salt

¼ teaspoon dried oregano

2 tablespoons nutritional yeast

 

Preparation:

1. Make up the spaghetti according to the instructions.
2. Preheat the oven to 170° C.
3. Chop up the tomatoes and the courgette and grate the garlic cloves.
4. Take a large baking tray, put some olive oil on the bottom. Mix together the olive oil, the rock salt, the black pepper, the garlic cloves, the dried oregano and the dried basil.
5. Put the chopped courgette and tomatoes into the baking tray and pour the marinade on top. Bake in the oven for about 25-30 minutes, turning halfway through. Cook till they become nice and juicy.
6. Whilst they are baking, start to put together the tofu mixture. Mix together the miso paste, one teaspoon of the sesame oil, the dried basil, the dried oregano and the black pepper plus the tamari. Use the mixture to marinade the tofu cubes.
7. Heat up some more of the oil in a pan with one cube of the tofu. Once it starts to sizzle add in the rest of the tofu. Keep stirring for about 5-6 minutes until it becomes crispy. Then add in a little bit more of the oil, the nutritional yeast and the garlic powder. Stir for another 30 seconds to a minute. Then put the tofu mixture onto a plate to one side.
8. Whilst you are still waiting for the vegetables in the oven you can start to make up the sauce. To do so take a blender and add all of the sauce ingredients to it. Once the vegetables have come out of the oven, give them a few minutes to cool down and then add those too to the blender. Blend for about a minute or so at a medium to high speed. Taste and see if you need to add in any more herbs, salt, black pepper etc.
9. To thicken the sauce put it into the pan in which you have cooked the tofu, bring it to a boil and then simmer for about 5-6 minutes.
10. To serve, put the wholegrain spaghetti into a plate, pour over some of the sauce over and put some of the tofu on top.

Where does your protein come from?

It comes from a combination of the tofu and the wholegrain spaghetti. If you use buckwheat spaghetti, which goes really well with this dish, it will give you all the essential amino acids that your body needs (tofu does this too by the way). Also like tofu it has a good percentage of protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.