Directions
- 1Preheat the oven or airfryer to 190°C.
- 2Add olive oil to a large frying pan on medium heat, then add chopped vegetables and garlic. Fry for 5 minutes until slightly colored.
- 3Add tomato purée and fry for another minute. Season well.
- 4Add herbs and spices, stir, and deglaze the pan with balsamic vinegar.
- 5Add tinned tomatoes (crushing whole ones), water (from one empty tin), vegetable stock cube, and remaining ingredients (except milk). Simmer on low heat.
- 6Grate tofu using the thick setting of a grater and place it on a baking sheet with soy sauce and olive oil. Mix well.
- 7Bake or airfry for 15-20 minutes (longer for oven, shorter for airfryer), turning regularly.
- 8Cook pasta al dente.
- 9Once tofu is medium brown and crispy, remove from oven and add to ragu with oat milk. Season to taste.
- 10Combine pasta with ragu, plate, and garnish with fresh parsley and walnuts.
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 panbaking sheetgrateroven or airfryer
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