Vegan Marinara Fusilli with Tofu and Spinach
Ingredients
- 1/4 onion, finely chopped
- 3 cloves garlic, minced
- 1 pack extra firm tofu, pressed of liquid
- 1-2 tbsp tamari
- 1 28 oz jar of marinara
- 2 bay leaves
- ~1/2 cup reserved pasta water
- 10 oz pasta
- 4 large handfuls spinach, fresh or frozen
- salt to taste, ~1/2 tsp
Preparation
Press the tofu to remove liquid for about 30 minutes before cooking.
Heat the pasta water while preparing the sauce.
Sauté the onion on medium heat until fragrant.
Add the garlic and sauté for another minute.
Finely crumble the tofu over the onion and garlic mixture and toss to combine.
Drizzle 1-2 tablespoons of tamari over the tofu and toss to incorporate.
Pour the marinara sauce over the tofu mixture and stir to combine.
Add the bay leaves and simmer until the pasta is done cooking.
Reserve about 1/2 cup of pasta water before draining the noodles.
Pour the reserved pasta water into the sauce, add the spinach, and toss until the spinach is wilted.
Add the drained noodles and toss to combine.
Salt to taste and serve.
