Vegan creamy pasta with marinated tofu, tomato and basil
Simone Neunzig
This vegan caprese-inspired creamy pasta dish is a beautiful balance of flavours and textures. It features an easy one-pot creamy pasta, with a delicious balsamic marinated tofu and fresh tomato and basil.
1spring onion (about ½ C) - white and green part sliced
2clovesgarlic - crushed
3cupswater
1cupsoy milk
1tspsalt
1tspmixed dry herbs
250gspaghetti - or other egg-free pasta of choice
2tbspnutritional yeast
Tomato and basil
1cupsolanato or grape tomatoes - sliced in half length-ways
½cupfresh basil leaves
2tspbalsamic vinegar
Instructions
Marinated tofu
Drain and wrap tofu in a clean kitchen towel and press gently to soak up excess moisture. Cut into 1cm cubes.
Prepare marinade by combining the balsamic vinegar, water, maple syrup in a bowl. Add salt and pepper to your taste. Place tofu into marinade so that each piece is mostly submerged and set aside for 20+ minutes. (I cook the pasta while the tofu marinades)
Heat olive oil in a large fry pan. Place in the tofu pieces, reserving the remaining liquid. Fry the tofu on medium-high heat for 4 minutes on each side. Then, lower the heat and pour over the remaining liquid, continuing to cook for a further 2 minutes, stirring continually.
One-pot creamy pasta
In a large pot, heat olive oil and saute spring onion and garlic over medium heat for 2 minutes.
Add to the pot the 3 cups of water, soy milk, salt, mixed herbs and bring to the boil.
Drop in the spaghetti and as it softens submerge it into the liquid. You want to ensure all of the pasta is submerged - this may take around 2 minutes. Lower the heat, cover with the lid and simmer for 6 minutes, stirring occasionally to ensure the pasta doesn’t stick together.
Remove the lid and continue to simmer until pasta is cooked (about another 5 minutes, depending on the pasta). If the liquid is evaporating too fast, add in more water 1 tbsp at a time. You want to be left with a lovely creamy sauce and cooked pasta.
Remove from the heat, stir in the nutritional yeast and season with salt and pepper to taste.
Assembly
In a bowl, toss together the tomato, basil and balsamic vinegar.
To serve, divide the pasta between serving bowls, top with the tomato and basil mix and finally the marinated tofu.