Delicious! Today’s vegetarian pasta recipe with Italian tomato sofrito and tofu has been a hit, even with someone I know whose appetite is ruined for a whole week at the mere sight of this soy derivative. I had heard that both soy and seitan worked very well in tomato sauces as substitutes for any type of meat, but I hadn’t been brave enough to try it.
I don’t know if you know that in Italy, the base for any sofrito is usually always onion, celery, and carrot, instead of the garlic and/or onion that we use more around here. It is used, for example, in the famous ragù alla bolognese. Try it, because it is a very simple recipe, suitable for vegetarians and vegans, inexpensive, and ideal for using up that famous block of tofu that one buys in a fit of impulse to try it, but without having any idea what to do with it.
Visit my YouTube channel
If you haven't already, I invite you to subscribe to my YouTube channel so you don't miss any new recipes.Don't forget to follow me on Instagram! There I share more recipes, tips, and special content for Italian food lovers.
The latest video recipes from my channel!
The card
- 350 g long pasta (Linguine, spaghetti, etc ...)
- onion
- carrot
- celery stalk
- g of tomato (peeled and seeded)
- g of tofu
- Oregano
- Olive oil
- Salt
- Black pepper
- Peel and seed the tomatoes and cut them into small cubes.
- Cut the rest of the vegetables very small for the sofrito.
- Sauté the celery, onion, and carrots in olive oil over medium heat.
- Add the tomato and let it cook until it has lost its acidity. If it gets dry at any point, add a little water.
- At this point, you can put the water on to boil for the pasta.
- Add the well-crumbled tofu and half a teaspoon of oregano to the sofrito.
- Season the sofrito to taste and leave it for 3 more minutes over medium heat.
- Incorporate the al dente pasta and a ladle of cooking water into the sofrito.
- Sauté the pasta for one minute.
- Serve the pasta, if you wish or are not vegan, with a little grated parmesan on top.