A rich tofu ragu is my weeknight winner whatever the weather 🏆 w

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven or airfryer to 190c.

Step 2

2. Add your olive oil into a large frying pan on medium heat and when hot, add your vegetables and garlic. Fry for 5 minutes until everything has some colour.

Step 3

3. Add the tomato purée and and fry off for another minute. Season everything well.

Step 4

4. Add the herbs & spices, stir through and then deglaze the pan with balsamic vinegar.

Step 5

5. Add the tinned tomatoes, crushing the whole ones with your hands or a spoon. Fill one empty tin with water and add that in along with the stock cube and remaining aside from the milk. Season well, reduce to low heat & leave to simmer.

Step 6

6. To prep your tofu, grate on the thick setting of a grater and place on a baking sheet with the soy sauce and olive oil. Mix well.

Step 7

7. Bake or airfry for 15-20 mins (longer if you’re using an oven, shorter if you’re airfrying), turning regularly as this will catch quickly.

Step 8

8. Cook your pasta to al dente, according to package .

Step 9

9. The tofu if done when its a medium brown and slightly crispy, when this happens remove from the oven and add into your ragu along with the milk. Taste for seasoning and you’re ready to serve.

Step 10

10. Combine the pasta with the ragu and plate up with fresh parsley, and microplane over some walnuts to mimic parmesan.