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Spicy Red Maccheroncelli Arrabiata & Red Tofu

Jonathan Cairns

Spicy Red Maccheroncelli Arrabiata & Red Tofu

INGREDIENTS

MAKES 4 PORTIONS

INGREDIENTS

  • 1 red onion, chopped

  • 1 red chilli, finely diced

  • 2 packets ‘Tofu Rosso’ (red tofu), broken up with a fork to a texture like mince

  • splash of red wine (optional)

  • 1 tsp red chilli flakes

  • 1 tsp dried oregano

  • 1 tsp garlic powder

  • 1/2 tsp flaky sea salt

  • 1/2 tsp freshly ground black pepper

  • 1 tbsp tomato paste

  • 2 tins chopped tomatoes

  • handful cherry tomatoes

  • 300g dried pasta (enough for 4 portions)

  • a little olive oil or coconut oil for frying

METHOD:

This is a quick dish to prepare and the ‘Tofu Rosso’ has a delicious tomato & basil flavour which adds a lovely depth of flavour. Firm white tofu would do if you can’t find a red tofu.

I used gluten free Maccheroncelli pasta made with red lentils and brown rice. It’s like a very narrow penne pasta. Any pasta would work.

  1. Prepare everything before you start cooking as it really comes together quickly.

  2. Chop the red onion.

  3. Finely dice the red chilli (leave the seeds in if you like it really spicy.

  4. Put the two blocks of tofu in a bowl and mash them with a fork until you are left with a bowl of tofu with a texture like mincemeat.

  5. Heat a little coconut oil in a large saucepan (I use a heavy bottomed cast iron Le Creuset pot).

  6. Boil the kettle so you have hot water ready to cook your pasta.

  7. Gently cook the onion and chilli until the onion becomes translucent.

  8. Add a splash of red wine (if you’re using it) and let it cook off for a minute or two.

  9. Add the tofu to the pan and cook for 4 or 5 minutes, stirring regularly.

  10. Add the red chilli flakes, dried oregano, garlic powder, sea salt & freshly ground black pepper and stir through allowing the spices to cook for a minute.

  11. Add the tomato paste and the two tins of chopped tomatoes and give everything a good mix.

  12. Put your pasta on to cook, following the instructions on the packet.

  13. The sauce is ready once it is hot through.

  14. Chop the cherry tomatoes and add to the sauce a few minutes before serving.

  15. Serve the sauce over the pasta.

  16. The sauce keeps well in the fridge or freezer.