Spaghetti Arrabbiata with Tofu
Ingredients
- 175g spaghetti pasta
- 1 tablespoon olive oil
- 1/2 onion
- 4 cloves garlic
- 1 tin (400g) chopped tomatoes
- 1/8 cup basil leaves
- 1 teaspoon red chilli flakes
- 1/2 teaspoon maple syrup
- 1/2 head cauliflower (approximately 250g)
- Salt and pepper, to taste
- 125g marinated tofu
- Nutritional yeast or vegan cheese, for garnish
Marinade
- 1 1/2 tablespoon soy sauce
- 1/2 tablespoon rice vinegar
- 1/2 tablespoon maple syrup
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
Preparation
Make the marinade by combining soy sauce, rice vinegar, maple syrup, sesame oil, and garlic. Cut the pressed tofu into thick slices and place in a baking dish. Pour the marinade over the tofu and allow it to soak for at least 15 minutes.
Add a teaspoon of salt to a pot of water and bring to a boil. Add the pasta and cook until al dente. Drain and set aside.
Heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is cooked through. Add the tomatoes, basil, red chili flakes, maple syrup, and cauliflower pieces. Bring to a brisk boil and allow to thicken.
Cut the marinated tofu into bite-sized pieces and stir into the sauce. Cook for an additional 3-5 minutes until heated through.
Add the cooked spaghetti to the sauce and toss. Top with nutritional yeast or vegan cheese.
