Cherry Tomato Basil Pasta
Ingredients
- 1 pint (280 g) cherry tomatoes, quartered
- 1/2 cup loosely packed fresh basil, roughly chopped
- 1/4 cup olive oil
- 5 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- 1 block (450 g) extra firm tofu, pressed and drained
- 8 oz rigatoni pasta
- 3 tbsp balsamic vinegar
- 2 tsp maple syrup
- 1/2 tsp dry oregano
- 1 tbsp nutritional yeast
- Salt and pepper to taste
Preparation
In a medium-sized mixing bowl, combine cherry tomatoes, basil, a pinch of salt, and pepper. Set aside.
Heat olive oil in the pot you plan to cook your pasta in. Add tofu and pan fry on both sides.
To the pot, add sliced garlic and cook for a minute until golden. Add red pepper flakes and a pinch of salt, then remove from heat.
Transfer the tofu mixture with the oil to the bowl with the cherry tomatoes and basil.
Fill up the pot with warm water and bring it to a boil on the stovetop. Cook the pasta according to the package instructions, ensuring to generously salt the pasta water.
While the pasta cooks, add balsamic vinegar, maple syrup, dry oregano, and nutritional yeast to the tomato bowl. Stir everything together.
Drain the cooked pasta and pour the tomato mixture over it. Give it a good stir and adjust the seasonings to taste.
For more flavor, you can allow the dish to marinate in the fridge for an hour. It can be served warm or cold.
