Tofu Ragu Rigatoni #shorts #pasta #veggiepasta #30daysofvegan

🌱 30 DAYS OF VEGAN 🌱 Tofu Ragu Rigatoni 🍝

Day 13 is a divine pasta dish that is rich and meaty! You won’t miss the beef and it’s packed with protein 💪🏻

Serves 4

Prep: 20 minutes
Cook: 20 minutes

1 block of extra firm tofu
1 tbsp olive oil
1 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp tomato paste
1 tsp liquid smoke
1 tsp vegan Worcester sauce
1 heaped tbsp nutritional yeast
1 tsp smoked paprika

1 onion, diced
2 garlic cloves, grated
1 carrot, diced
1 tsp smoked paprika
100ml red wine
150ml vegetable stock
1 bay leaf
400g tin of chopped tomatoes
1 tbsp tomato puree
Handful of thyme and rosemary, chopped
350g rigatoni

1. Crumble the tofu into a bowl (no need to press) and add the marinade ingredients. Stir to combine.
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.
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.
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.
5. Meanwhile, put your pasta on to cook.
6. Serve with some extra vegan parmesan and some fresh basil to garnish and dig in!

Make sure to follow for more recipes and pre-order my cookbook Make It Vegan for more easy and tasty recipes like this one! Link is in my bio!

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