Prep 10 mins
Cook 30 mins
This is a surefire kid-pleaser, and a great way to try tofu! Originally a chicken dish, a friend of mine adapted it to be vegan- not to mention easy and tasty. Pair with a salad, made while the pasta cooks, and Everything Dressing.
- 1 onion, chopped
- 3 -6 garlic cloves, minced (to your taste)
- 450 g regular extra firm tofu, drained and cubed
- 1 (28 ounce) can no-salt-added whole tomatoes or 6 chopped tomatoes
- 1 -2 tablespoon red wine vinegar
- 1 1⁄2 tablespoons dried basil
- 1 teaspoon salt (optional)
- 1⁄2-1 cup low-sodium V8 juice
- 1 (454 g) box rotini pasta (any small pasta) or 1 (454 g) box penne (any small pasta)
- Note: you can use any type of pasta shapes for this. Penne is really good because the tomato broth goes inside the tubes, yum :-) I also like to do a mix of whole-wheat and white pasta.
- In a medium pot or frying pan, soften the onion and garlic in water (or use oil if you want).
- Add can of tomatoes, including their juice. Use a potato masher to smash the whole tomatoes into smaller pieces. Add the tofu cubes, vinegar, basil and salt if desired. Bring to a simmer and partially cover the pot.
- If you have a little extra time, let this simmer for 15-20 minutes. Remove from the heat and cover, to let the flavors deepen; then boil the pasta water. If in more of a rush, just start the pasta immediately.
- Cook the pasta in a large pot while the tomato part simmers. When the pasta's done (just a bit past al dente), drain and return to the pot.
- Pour the tomato mixture into the pasta, stir and add the V8 if it needs to be juicier. Ready to serve.
- You may enjoy eating your salad with dressing right on top of the noodles (odd, but yummy!).
This is a very nice vegan recipe. I've never had tofu with pasta before and found it a nice addition. It's so quick to make that it's a perfect weeknight meal. Thanks for posting this recipe. Oh yes, I had my salad on the side :)
This is a great recipe. I've introduced a lot of vegetarian entrees to my family in the last few years, and they've come to really enjoy them. This is the first vegan dish I've made. I loved it, and DH and son really liked it but wanted to add parmesan cheese on the top. I said "no," that would negate the whole purpose of vegan recipes. I added a little red pepper to this recipe, but other than that made it exactly as written. I'll double the sauce next time because it is so good. Off I go to eat the part of the dish I saved for a photo -- yum. Thanks for yet another great and healthy recipe.
This is very good - and for some reason is more spicy than I would have imagined. I changed the recipe slightly by using pureed tomatoes and 1 small can of tomatoes with chiles and also one small can of V-8. I also added some sliced mushrooms to the onions and garlic (using 4 garlic cloves). Next time I will cut the tofu into smaller pieces though - if you couldn't see the tofu you would never even know it was there! Thanks for sharing this interesting way to have tofu.