Get the Recipe: Vegan Smoky Tofu Eggplant Pasta
The yummiest vegan smoky tofu eggplant pasta, with zucchini and fresh tomatoes! Perfect for a rich, savoury dinner that's ready in under 30 minutes. Gluten-free & oil-free.
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 small red chilli, chopped finely
- 1/2 tbsp curry powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 2 tbsp tomato paste
- 3/4 cup tomatoes, diced
- 1 cup eggplant, diced
- 3/4 cup zucchini, diced
- 2 tbsp tamari
- 10 oz extra firm tofu, crumbled
- 1 cup veggie broth, (stock)
- 10 oz gluten-free pasta
- 1/4 cup vegan cheese, grated (optional)
- salt , to taste
Equipment
- Non-stick frying pan
- Saucepan
- Kitchen tongs
Instructions
- Add the onion, garlic, red chilli, curry powder, cumin, smoked paprika and tomato paste to a non-stick frying pan and sauté for 3-4 minutes, until softened. If you want to, you can use olive oil, coconut oil or vegan butter for sautéing.
- Add the tomatoes, eggplant and zucchini. Stir through to combine everything, then add the tamari and tofu. Cook for 5 minutes, stirring continuously.
- Add the tamari, tofu and veggie broth. Bring to a simmer and cook, stirring frequently, for 10 minutes, until most of the liquid had evaporated. You can also use this time to cook your chosen pasta.
- Add the vegan cheese to the sauce if using and season to taste with salt.
- Drain and rinse the pasta. Transfer it to the frying pan and toss together with the sauce using a pair of kitchen tongs before serving.
Calories: 360kcal, Carbohydrates: 66g, Protein: 15g, Fat: 5g, Saturated Fat: 1g, Sodium: 963mg, Potassium: 503mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1126IU, Vitamin C: 29mg, Calcium: 54mg, Iron: 3mg