#pastagram

serves 5 = 1875c

one serving = 375c

~ vegetarian friendly | oil free

spice scale ✿ ✿ ✿ ❀ ❀ (mild)

<3 disclaimers: ~ there’s only 5 grams of plant butter in this recipe which means in each portion only 5 cals comes from the butter so don’t be scared !!! ~ this recipe can easily be made vegan by using vegan pasta !

ingredients

for the tofu marinade

block of tofu (280g) ~ 344c

1/4 tsp turmeric ~ 4c

1/2 tsp ground ginger ~ 9c

1 tsp garlic powder ~ 0

1/2 tsp low sodium salt ~ 0

1 tsp cumin powder ~ 19c

1 tsp coriander powder ~ 9c

1/2 tsp cayenne pepper ~ 4c

2 tbsp water ~ 0

for the pasta & sauce

1 onion (128g) ~ 51c

1 large red chilli (14g) ~ 4c

2 tbsp tomato purée ~ 26c

1 tsp plant based butter ~ 25c

2 tsp cumin powder ~ 38c

1/4 tsp extra hot chilli powder ~ 4c

1 tsp coriander powder ~ 18c

1 tbsp unsweetened soya milk ~ 5c

2 tsp nutritional yeast ~

1 tsp low sodium salt ~ 0

200ml water ~ 0

400g organic wholemeal fusilli pasta ~ 17c

method

drain the tofu and chop it into 27 cubes then place in a large mixing bowl

add all of the marinade ingredients to the bowl and mix together until well combined then chill in the fridge for 10 minutes

while the tofu is chilling, prepare the veg ~ finely dice the onion and wash it then add it to a pan with a little bit of water and start to sauté it until it starts to soften

once chilled ~ pour the tofu into a baking dish and bake on 200°c for 10 minutes and keep the bowl aside (don’t wash it)

chop the chilli and add it to the onions and continue to sauté until the onions are brown

mix in the tomato purée, cumin, chilli, coriander powder and salt with a little bit of water and cook for 10 minutes

turn on the grill and grill the tofu for another 5 minutes

melt in the butter then pour the 200ml of water into the mixing bowl and scrape down the sides so that none of the spices are left behind ~ mix everything together and bring to a boil

once the sauce is bubbling, turn down the heat, add in the tofu (scrape the pan gently to get the spices off and add to the sauce) and simmer for 10 minutes or until the sauce reduces and thickens

boil a pot of water for the pasta and cook for 10-12 minutes or until it’s al dente

pour the milk into the sauce and mix in the nooch before adding the drained pasta, mix together until everything is combined and keep on a low heat for 2 minutes to make sure everything is heated through then serve :D

<3 i made this a few days ago and it was really delicious although i did start to panic because i initially estimated the portions to be 4 but that would have made the pasta 400+ calories which is waaaay over my comfort level so i decided that less pieces of tofu for each portion would be better and would make an extra portion so it’s less cals !!! ik it’s still quite a lot (at least to me) but it was really delicious (:

photo cr: my photos

recipe cr: my recipe