Tofu Crumble Pasta with Tomato

Instructions

1. Prepare the Tofu Crumble

   5 min hands-on

   • Pat the tofu dry to remove excess moisture.
   • Crumble the tofu into bite-sized pieces.
   • Combine tofu with lemon juice, yeast extract, olive oil, salt, and black pepper in a bowl. Mix thoroughly and set aside.

2. Prep the Vegetables

   5 min hands-on

   • Drain and slice the pickled peppers into strips.
   • Finely chop the onion and garlic. Dice the tomatoes if needed.
   • Roughly chop some cilantro for cooking and set aside more for garnish.

3. Cook the Aromatics

   7 min hands-on

   • Heat olive oil in a large skillet over medium heat.
   • Add chopped onion and sauté until softened and translucent.
   • Stir in minced garlic and cook briefly.

4. Build the Flavor Base

   4 min hands-on

   • Add cumin, paprika, cayenne, and some chopped cilantro. Stir to coat the onions and garlic.
   • Add sliced pickled peppers and sauté to develop flavor.

5. Simmer the Sauce

   1 min hands-on9 min waiting

   • Add diced tomatoes and stir to combine with vegetables. Bring to a simmer.
   • Add hot sauce and cook until tomatoes break down into a thick sauce. Add water if needed.

6. Cook the Pasta

   2 min hands-on

   • Cook the pasta in boiling salted water until al dente.
   • Reserve some pasta water, then drain.

7. Combine Pasta and Sauce

   2 min hands-on

   • Add cooked pasta to the skillet with sauce. Toss to coat evenly.
   • Adjust consistency with reserved pasta water if needed. Season to taste.

8. Assemble and Serve

   2 min hands-on

   • Divide pasta into bowls. Top with marinated tofu crumble.
   • Garnish with fresh cilantro, a drizzle of olive oil, and black pepper.
   • Cooking tips:
   • Allow the tofu to marinate longer for deeper flavor.
   • Reduce cayenne or omit hot sauce for less spice.
   • Add soy sauce or tamari to the tofu marinade for more umami.
   • Use a nonstick skillet to prevent sticking.
   • Ensure pasta water is well-salted to enhance flavor.