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Smoky Tofu & Fennel Red Lentil Pasta
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Smoky Tofu & Fennel Red Lentil Pasta

40 minServes 4Nutri-Score A€€
from @izziemcox2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • extra virgin olive oilPantry30 ml
  • smoked tofu (crumbled)Fresh225 g
  • soy saucePantry15 ml
  • smoked paprikaSpices2 g
  • fennel bulb (trimmed and finely sliced)Produce1 piece
  • garlic (cloves, finely chopped)Produce2 pieces
  • fennel seedsSpices2 g
  • Calabrian chilli pastePantry15 g
  • tomato pureePantry15 g
  • cherry tomatoes (halved)Produce150 g
  • white wineBeverages150 ml
  • red lentil pastaGrains250 g
  • fresh dill or fennel fronds (to serve)Produce10 g
  • salt (for the pasta water)Spices10 g

per serving

Nutrition

354kcal

Carbs
44 g
Proteins
20 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Mixing bowl
  • Colander

step by step

Method

  1. Crisp the smoked tofu

    • Heat a little of the olive oil in a frying pan over medium heat.
    • Add the crumbled tofu, soy sauce and smoked paprika and fry until a little crispy.
    • Transfer to a bowl and set aside.
    Step 1

  2. Caramelise the fennel

    • Wipe out the pan, add the remaining olive oil and the sliced fennel.
    • Cook until very caramelised and soft, stirring occasionally.
    Step 2

  3. Add garlic, fennel seeds and chilli

    • Add the garlic and fennel seeds and fry.
    • Add the Calabrian chilli paste and fry for a further minute.
    Step 3

  4. Cook the tomatoes

    • Add the cherry tomatoes and cook, pressing down to release their juices.
    Step 4

  5. Boil the pasta

    • Meanwhile, bring a large pan of salted water to the boil.
    • Add the pasta and cook until just tender.
    Step 5

  6. Finish the sauce

    • Add the white wine to the sauce pan and cook off for a few minutes.
    • Return the tofu to the pan.
    Step 6

  7. Toss and serve

    • Drain the pasta, reserving a little cooking water.
    • Toss the pasta through the sauce until well coated, loosening with the reserved water if needed.
    • Divide between bowls and finish with the dill or fennel fronds.
    Step 7
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