Chunks of tofu are cooked in a tomato sauce with hot peppers, then spooned onto a bed of spinach fettuccine. I like to serve this dish with crusty bread so that it can be used to mop up all the delicious juices. I find that no grated cheese is needed, but you can add it if you like.
1 pound spinach fettuccine
2 tablespoons olive oil
1 pound firm tofu, cut into Вѕ-inch cubes and patted dry
4 cloves garlic, minced
2 medium onions, finely diced
ВЅ teaspoon dried red pepper flakes
2ВЅ cups tomato pure
ВЅ teaspoon salt
Freshly ground pepper to taste
Minced parsley for garnish
- Bring a large (6-quart) pot of water to a boil. Add the fettuccine and cook until al dente, about 10 minutes.
- Meanwhile heat the olive oil in a large skillet over medium-high heat until it is hot but not smoking. Add the tofu and cook until golden, tossing continuously. Remove to a platter and set aside.
- If all of the oil has disappeared, then add just a little to cover the bottom of the pan. Lower the heat to medium and add the garlic, onions, and red pepper flakes. Saut, tossing often, until the onions are tender, about 5 minutes.
- Return the tofu to the pan and toss. Add the tomato pure, salt, and pepper. Simmer the mixture for about 8 minutes, or until the sauce is hot and thickened.
- When the fettuccine is cooked, drain it very well in a colander and divide it evenly among the serving plates. Spoon the tofu and sauce on top of each serving. Garnish with the minced parsley.