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Shredded Tofu Ragu with Pasta
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Shredded Tofu Ragu with Pasta

55 minServes 4Nutri-Score B€€
from @ellysplate8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oil (divided between the ragu and the tofu)Pantry60 ml
  • carrot (finely chopped)Produce1 piece
  • celery sticks (finely chopped)Produce2 pieces
  • red onion (finely chopped)Produce1 piece
  • garlic (minced)Produce4 pieces
  • balsamic vinegarPantry30 ml
  • tinned plum tomatoes (2 tins, crushed by hand)Pantry800 g
  • vegetable stock cubePantry1 piece
  • sugarPantry5 g
  • bay leavesSpices2 pieces
  • mixed herbs (dried)Spices3 g
  • smoked paprikaSpices7 g
  • tomato puréePantry30 g
  • soy sauce (divided between the ragu and the tofu)Pantry30 ml
  • oat milkBeverages50 ml
  • extra firm tofu (grated on the coarse side)Fresh220 g
  • pastaGrains350 g
  • fresh parsley (chopped)Produce10 g
  • walnuts (finely grated or crushed)Nuts & seeds30 g

per serving

Nutrition

538kcal

Carbs
75 g
Proteins
16 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Grater
  • Baking tray
  • Stockpot
  • Mixing bowl

step by step

Method

  1. Preheat the oven

    • Preheat the oven or air fryer to 190 °C.
    Step 1

  2. Fry the vegetables

    • Heat the olive oil in a large frying pan over medium heat.
    • Add the carrot, celery, red onion and garlic and fry until everything has some colour.
    Step 2

  3. Add the tomato purée

    • Add the tomato purée and fry it off, then season everything well.
    Step 3

  4. Add herbs and deglaze

    • Stir in the mixed herbs, smoked paprika and bay leaves.
    • Deglaze the pan with the balsamic vinegar.
    Step 4

  5. Build the ragu

    • Add the tinned tomatoes, crushing the whole ones with your hands or a spoon.
    • Fill one empty tin with water and add it with the stock cube, sugar, soy sauce and tomato purée mixture, then season well.
    • Reduce to low heat and leave to simmer.
    Step 5

  6. Prepare the shredded tofu

    • Grate the tofu on the coarse setting of a grater.
    • Place it on a baking tray with the soy sauce and olive oil and mix well.
    Step 6

  7. Bake the tofu

    • Bake or air fry the tofu, turning regularly so it doesn't catch.
    • It is ready when medium brown and slightly crispy.
    Step 7

  8. Cook the pasta

    • Cook the pasta to al dente according to the package instructions.
    Step 8

  9. Finish the ragu

    • Add the baked tofu and the oat milk to the ragu.
    • Taste and adjust the seasoning.
    Step 9

  10. Serve

    • Combine the pasta with the ragu.
    • Plate up with fresh parsley and grate the walnuts over the top to mimic parmesan.
    Step 10
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