Tofu Ragu Rigatoni

Day 13 is a divine pasta dish that is rich and meaty! Featuring yesterday’s recipe for tofu “beef” crumble, you won’t miss the beef and it’s packed with protein 💪🏻

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Crumble the tofu into a bowl (no need to press) and add the marinade ingredients. Stir to combine.

Step 2

In a large pan, heat the oil over medium heat. Add the tofu with the sauce and fry for 15-20 minutes, until golden brown, stirring as you go. Allow it to crisp up, reduce the liquid and even char a little if you like for extra smokiness. Set aside.

Step 3

Add the onion, carrot and garlic into the pan with olive oil. Stir in the paprika and season with salt and pepper. Deglaze with the red wine and bring to a boil.

Step 4

Pour in the vegetable stock, bay leaf, chopped tomatoes and herbs. Bring to a boil and simmer on low heat for 20 minutes. In the last five minutes, stir through your tofu crumble.

Step 5

Meanwhile, put your pasta on to cook.

Step 6

Serve with some extra vegan parmesan and some fresh basil to garnish and dig in!

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