Vegetable and marinated tofu pasta

Name: Vegetable and marinated tofu pasta
Yield: Serves 4
Ingredients: 60 ml/4 tbsp balsamic vinegar; 60 ml/4 tbsp olive oil; 1 garlic bulb, cut in half horizontally leaves from 4 fresh rosemary or thyme sprigs (optional); 1 garlic bulb, cut in half horizontally leaves from 4 fresh rosemary or thyme sprigs (optional); 1 garlic bulb, cut in half horizontally leaves from 4 fresh rosemary or thyme sprigs (optional); 1 red (bell) pepper, seeded and sliced into thick strips; 1 red onion, cut into wedges; 2 courgettes (zucchini), thinly sliced diagonally; sea salt and ground black pepper; 250 g/9 oz dried pasta, such as pappardelle, fusilli or conchiglie; 250 g/9 oz dried pasta, such as pappardelle, fusilli or conchiglie; 250 g/9 oz dried pasta, such as pappardelle, fusilli or conchiglie; 250 g/9 oz dried pasta, such as pappardelle, fusilli or conchiglie; 10–12 cherry tomatoes, halved; 500 g/1¼ lb marinated deep-fried tofu cubes; 30 ml/2 tbsp light soy sauce; sea salt and ground black pepper; 4 carrots, halved lengthways and thinly sliced diagonally; 1 butternut squash, peeled, seeded and cut into small chunks

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This vegetarian tofu pasta recipe is endlessly versatile. Feel inspired to change it to suit the ingredients you have to hand – the more colourful, the better. Make sure that you chop all the vegetables into even-size pieces so that they all cook in the same time.

Ingredients

4 carrots, halved lengthways and thinly sliced diagonally
1 butternut squash, peeled, seeded and cut into small chunks
2 courgettes (zucc

Main course
Vegan
Pasta

Method

Preheat the oven to 220°C/425°F/Gas 7. Place the carrots, butternut squash, courgettes, onion wedges and pepper in a large, deep roasting pan, spreading them out well. Add the garlic, cut side down, and herb sprigs. Drizzle over the olive oil, balsamic vinegar and

Ingredients

Method

Photos