Quick and Delicious Pasta with Zucchini, Eggplant, and Tofu
Ingredients
- Pasta (3-4 servings)
- 1 zucchini
- 1 eggplant
- 250g cocktail tomatoes
- 200g Tofu
- 400ml crushed tomatoes (& some water)
- Pinch of sugar
- 1 tbsp tomato paste
- 1 tbsp dark soya sauce
- 1 tbsp vegetable fond
- Generous amount of oil
- 3 garlic cloves, minced
- 1 tbsp oregano
- Salt and pepper
- Basil
- Spinach
- Vegan parmesan
Preparation
Boil pasta according to instructions.
In a frying pan, add the oil and minced garlic. Fry on medium heat.
Chop the zucchini and eggplant into small squares. Add to the frying pan along with tofu pieces. Fry until the veggies have softened and the tofu has begun to turn crispy.
Add diced tomatoes, basil, oregano, salt, pepper, dark soya sauce, vegetable fond. Fry for a few minutes before adding the crushed tomatoes, water, tomato paste, and a pinch of sugar. Mix well. Let simmer for 10-15 minutes until everything is soft.
Taste and adjust the seasoning according to your preference.
Serve the sauce over the cooked pasta, and garnish with spinach and vegan parmesan.