Rotini & Basil

READY IN: 40mins
Recipe by White Rose Child

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.

Top Review by Dreamer in Ontario

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 :)

Ingredients Nutrition

Directions

  1. 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.
  2. In a medium pot or frying pan, soften the onion and garlic in water (or use oil if you want).
  3. 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.
  4. 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.
  5. 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.
  6. Pour the tomato mixture into the pasta, stir and add the V8 if it needs to be juicier. Ready to serve.
  7. You may enjoy eating your salad with dressing right on top of the noodles (odd, but yummy!).

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