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.
Non-stick frying pan
- 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
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