Pasta with tomato – spinach – tofu

Oh, nomnomnomnom..pasta 😍. A quick and easy recipe with an improvised version of the ‘minced meat’, tofu style. Healthy, full of protein and ready within 40 minutes (roasting the tomatoes in the oven takes the longest time). Enjoy your dinner tonight 😋.

Ingredients:Download it fromwww.revitalizedchickpea.com
– fusilli pasta
– 12 roma tomatoes
– 400g (1 1/2 cup) tofu
– 300 g (2x 2/3 cup) fresh spinach
– 2 onions, chopped
– 5 garlic cloves, chopped
– 2 tbsp spice mix for minced meat
– 1 tbsp soy sauce
– 1 1/2 tbsp olive / line seed / walnut oil
– 1/4 tsp cayenne
– parmesan for garnish (recipe here)
– basil for garnish
– salt & pepper

extra needed: oven, baking paper, baking tray, cutting board, knifes, wok pan, pans
serves: 4 persons

Preheat the oven to 180℃/356℉.
Cut all the tomatoes into 8 wedges.
Place the tomato wedges on the baking tray together with the onions & garlic, and sprinkle with 1/2 tablespoon oil, salt and pepper.
Bake for 30-40 minutes.
Crumble the tofu into a large mixing bowl and add the spice mix, soy sauce, cayenne and a pinch of salt & pepper.
Set aside for a few minutes.
Bring a large pot of water to a bowl and cook the fusilli pasta according to package instructions (when ready, drain and set aside).
Heat a large wok pan over high heat and add 1 tablespoon of oil.
Add the tofu mixture and wok for about 8 minutes.
Reduce heat to medium and add the spinach, one hand a time.
It takes a few minutes until the spinach is reduced in size, keep this in mind and reduce heat to low if the tofu starts to burn.
Grab 4 plates, and add the pasta and tomatoes.
Turn off the stove, and add the tofu – spinach mixture to the pasta and tomatoes.
Top off with some parmesan and basil.

Ps, add crushed walnuts and/or kidney beans to the tofu mixture if you’re looking for a dinner meal with a extra crunchy bite 😋.