This tofu pasta is the ultimate vegan weeknight dinner! Made with rotini pasta, crumbled tofu, and olives in spicy tomato basil sauce, it's packed with protein and full of flavor.
- 8 ounces dried rotini pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (14 ounce or 400 gram) package extra-firm tofu, drained
- 1 teaspoon dried oregano
- ½ teaspoon fennel seeds
- ½ teaspoon red pepper flakes (or to taste)
- 2 ¾ cups canned tomato sauce (Note 1)
- 1 (14 ounce or 400 gram) can diced tomatoes
- 1 tablespoon balsamic vinegar
- ½ cup green olives (Note 2) (halved if they're large)
- ½ cup chopped fresh basil
- Salt & pepper, to taste
- Vegan Parmesan cheese, for serving
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Bring a large pot of salted water to a boil and add the pasta.
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Cook the pasta according to the package directions, until al dente, then drain it into a colander.
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While the pasta cooks, coat the bottom of a large skillet with the oil and place it over medium heat.
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When the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
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Stir in the garlic and cook it with the onion until very fragrant, about 1 minute.
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Crumble the tofu into the skillet and cook it with the onion and garlic, stirring frequently, until it dries up a bit, about 5 minutes.
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Stir in the oregano, fennel, red pepper flakes, tomato sauce, diced tomatoes, and balsamic vinegar.
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Bring the mixture to a simmer, lower the heat a bit, and let it cook for about 10 minutes, until the sauce thickens up a bit, stirring occasionally.
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Stir in the pasta, olives and basil. Cook everything a minute more, just long enough to reheat the pasta.
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Remove the skillet from heat and season with salt and pepper to taste.
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Divide onto plates, top with vegan Parmesan cheese, and serve.
- One 14-ouce can and one 8-once can will give you exactly the right amount.
- I used pimento-stuffed olives, but this isn't necessary.