Tofu Ragu

Tofu Ragu

27 mins

Directions

  1. 1.

    Preheat the oven or airfryer to 190°C.

  2. 2.

    Add olive oil to a large frying pan on medium heat, then add chopped vegetables and garlic. Fry for 5 minutes until slightly colored.

  3. 3.

    Add tomato purée and fry for another minute. Season well.

  4. 4.

    Add herbs and spices, stir, and deglaze the pan with balsamic vinegar.

  5. 5.

    Add tinned tomatoes (crushing whole ones), water (from one empty tin), vegetable stock cube, and remaining ingredients (except milk). Simmer on low heat.

  6. 6.

    Grate tofu using the thick setting of a grater and place it on a baking sheet with soy sauce and olive oil. Mix well.

  7. 7.

    Bake or airfry for 15-20 minutes (longer for oven, shorter for airfryer), turning regularly.

  8. 8.

    Cook pasta al dente.

  9. 9.

    Once tofu is medium brown and crispy, remove from oven and add to ragu with oat milk. Season to taste.

  10. 10.

    Combine pasta with ragu, plate, and garnish with fresh parsley and walnuts.

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Ingredients

  • 2 tbsp olive oil
  • 1 carrot
  • 2 celery sticks
  • 1 red onions
  • 4 garlic
  • 2 tbsp balsamic vinegar
  • 2 tins plum tomatoes
  • 1 vegetable stock cube
  • 1 tsp sugar
  • 2 bay leaves
  • 1 tbsp mixed herbs
  • 1 tbsp smoked paprika
  • 2 tbsp tomato purée
  • 1 tbsp soy sauce
  • 50 ml oat milk
  • 220 g extra firm tofu
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 350 g pasta
  • 1 handful fresh parsley
  • 1 handful walnuts

Equipment

large frying pan baking sheet grater oven or airfryer

Tips

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