Sorry for the lack of post the last couple of days! Just came back from the company trip and finally have some time to start working on the blog. This recipe is for all our vegetarian (and vegan) readers out there. It is almost vegan if you skip the cheese. Using firm tofu and eggplant (aubergine) only.

Vegetarian Tofu Ratatouille Pasta

I was planning to make tofu bolognese initially but thought that it might be too bland so I added aubergine as well. Since the Husband is not the biggest fan of aubergine, I chopped them up into tiny cubes which turned out perfect for this dish because the aubergine soaked up the flavours in the tomato sauce. The tofu, which is mild in taste was the perfect ingredient to balance out the flavour whilst adding texture.

The plan was to make more and have them for lunch the next day. But of course that did not happen because this was so tasty that we ate all of them. We also had this tofu ratatouille on its own or with bread. I image it will be great as an appetiser/ finger food for parties!

Vegetarian Tofu Ratatouille Pasta

Olive oil

400g firm tofu, diced

1 medium sized eggplant, finely diced

2 onion, chopped

3 cloves of garlic, chopped

1 can chopped tomato

1/2 cup vegetable stock

1 tbs tomato paste

Olive oil

Salt

Pepper

1/2 tsp oregano

handful chopped basil

250g spaghetti

Heat a pan on medium high heat with about 2 tbs oil. To the pan add diced tofu. Fry till the tofu is golden brown. It will take about 2-3 mins at least depending on the type of firm tofu you get. When tofu is golden brown, remove and set aside.

Add another tbs of oil to the pan throw the garlic and onion to the pan. Reduce heat to medium. Fry for about 2 mins, till onion softens then add the chopped eggplant. The eggplant will absorb all the oil and juice in the pan. Add a little more oil and stir fry the eggplant for another 2 mins or till softened. Make sure to move the eggplant around or it may burn.

When all vegetables are softened. Add the tomato, vegetable stock, tomato paste, salt oregano and half the basil. Bring the mixture to a boil and reduce the heat to low so that the sauce simmer for about another 20mins, with the lid ajar.

Then add the fried tofu and let the mixture simmer for about 10mins. Season with more salt and pepper if needed.

Start preparing the pasta by bringing a pot of salt water to boil. Then add the spaghetti and cook according to the instruction on the box. The spaghetti should be ready in 8-9 mins.

When the sauce is almost done add the other half of the basil and gently sir the sauce. You could either add the spaghetti to the sauce and pre mix the sauce before serving or place the spaghetti on a plate and top it with the sauce.

We prefer to premix the sauce with the pasta.

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