How To make Spaghetti with Tofu
2 1/2 c Tofu
crumbled
8 c :
water; boiling
2 tb Olive oil
1 lg Onion chopped
5 Garlic cloves :
minced
1 t Thyme
1 t Basil
1/2 ts Oregano
1/4 ts Celery seed
1/8 ts Cloves, ground
2 c Mushrooms sliced
4 tb Tamari
8 oz Whole wheat spaghetti
1/4 c Parsley :
minced
1/2 c Dry red wine
Drop the tofu into a large kettle of boiling water. Bring the water back to a boil and cook for 1 minute. Line a colander with a clean dishtowel and drain the tofu in the colander. Rinse the tofu under cold water to cool it off for easier handling. Bring the edges of the towel together, twist the towel, and press the excess water out of the tofu. Continue pressing the tofu until it has a firm ground-beef-like texture, then set it aside. Heat the oil in a large skillet. Add the onion, garlic, thyme, basil, oregano, celery seed and cloves. Saute over low heat until the onion is almost tender. Add the mushrooms and cook until they are done. Add the pressed tofu to the sauteed mixture. Stir in the tamari and mix well. Set the skillet aside while you prepare the spaghetti. Boil a large kettle of water and cook the spaghetti until it is tender. Drain the cooked spaghetti and add it to the skillet with the tofu mixture. Add the wine and the parsley; mix well. Serve with a big green salad. From the files of DEEANNE
How To make Spaghetti with Tofu's Videos
Did you know TOFU can make the creamiest pasta sauce?! #shorts
Recipe:
#food #recipe #cooking #vegan #vegetarian #pasta
Tofu Pesto Pasta Recipe
Trying to cut back on the meat in your diet? If so, you're going to fall in love with this tasty tofu pesto pasta.
#tofu #pasta #pastarecipe
Read Full Recipe:
Tofu Spaghetti “Bolognese”
A twist on your classic bolognese, this recipe uses delicious tofu instead! #PlantProteinChallenge
Join the Plant Protein Challenge:
Ingredients:
Oil
1 onion
1 clove garlic
200grams tofu
1 tsp smoked paprika
1tbs nutritional yeast (optional)
1tbs oregano
Pinch of salt and pepper to taste
1 can chopped tomato
2 tbs tomato paste
1 cup water
Fresh basil (optional)
Method:
1. Bring a fry pan to medium heat and add the oil, chopped onion, chopped garlic then sauté and stir for at least seven minutes until the onions are translucent and tender
2. Crumble the tofu into the pan and add the smoked paprika, nutritional yeast (optional), oregano, and salt and pepper
3. Stir together and fry until browned
4. Add the tomato paste to the pan and stir through
5. Add the water to the pan and stir through
6. Spoon the sauce onto spaghetti that’s cooked al dente
7. Garnish with the basil (optional)
Serve and enjoy!
EASIEST VEGAN PASTA SAUCE | PLANT BASED BASICS
We love simple easy delicious pasta, and we love that there are so many versions you can have! This is such an easy and wholesome dish. The sauce is rich and you can add any veg you like, we just used basil just to show the simplicity but we'd love to know what you'd add to yours!
All the best,
Dave & Steve.
Our Online Course are here;
Check out our website here;
Find more recipes here;
Find us on instagram @thehappypear
Stir-Fried Tofu Spaghetti
Enjoy some mouth-watering oriental flavours tossed in with some perfectly cooked #Daawat Spaghetti. This Special Tofu Spaghetti is sure to be a hit with the family!
Ingredients:
200g Daawat Blue Label Spaghetti
1 block tofu
1/2 cup corn starch
Salt
Black pepper
1 tbsp oil
1 tbsp garlic
1/2 cup green bell peppers
1/2 cup red bell peppers
1/2 cup carrots
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp chilli sauce
Spring onions
Tofu Bolognese [VEGAN] | The Buddhist Chef
Tofu Bolognese
ingredients:
1- 16 oz (450g) block of firm tofu
3 tablespoons olive oil
1 large onion, finely chopped
3 celery stalks, diced
2 carrots peeled and diced
1 teaspoon of salt
1/4 cup soy sauce
1/4 cup brown sugar, cane sugar or maple syrup
3 cloves garlic, finely chopped
2 tablespoons dried basil
2 tablespoons dried oregano
1/2 teaspoon crushed red pepper flakes
3 cans 28 oz (800 ml) diced Italian tomatoes
salt and pepper
Grind the tofu in a food processor or with a fork. Set aside.
In a large saucepan, heat olive oil. Add onion, celery, carrots and salt. Cook over medium-high heat until vegetables begin to soften (about 15 minutes). Add oil if needed.
Add the tofu, soy sauce, brown sugar, minced garlic, basil, oregano, crushed red peppers and tomatoes. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for 45 minutes.
Uncover and continue cooking 30 minutes or until it thickens. Add salt and pepper to taste.
Serve over the pasta of your choice.
Subscribe to The Buddhist Chef:
????Free Vegan Recipes:
Connect with The Buddhist Chef:
◆ thebuddhistchef.com
◆ Youtube:
◆ Facebook:
◆ Instagram:
◆ Twitter:
My Favorite recipes:
◆ Black Bean Vegan Burger:
◆ Roasted Autumn Vegetable Soup:
◆ Vegan Cheese:
◆ Tofu bacon BLT Sandwich: