Penne with tomato peanut butter sauce, tofu and zucchini

Make a sauce by mixing 25g of peanut butter with half a tablespoon of water, a splash of soy sauce, garlic powder or granules, and chili flakes. Whisk well until emulsified—add a bit of soy milk if needed to help the emulsion.

Press and dry the tofu, then pan-fry it with a bit of oil. Add about a third of the sauce early on to give it color. Once golden but still moist, remove it from the pan.

In the same pan, sauté zucchini sliced into 3 mm rounds, then set aside.

Prepare a tomato concassé: score the base of the tomatoes, boil for 1 minute, peel, remove seeds and jelly, then dice the pulp. Sauté the diced tomato in the same pan with a little oil and another third of the peanut sauce. Cook it down, then deglaze with a bit of pasta cooking water (have the pasta boiling on the side).

Two minutes before the pasta is ready, transfer it to the pan with the tomato sauce and finish cooking it like a risotto, adding a splash of cooking water if needed.

Serve in a bowl with tofu and zucchini on top, and a drizzle of the remaining peanut sauce for garnish.