Thursday, August 28, 2014

Tofu and Mushroom Pasta Sauce

This is a healthy, vegetarian recipe. It can be prepared quickly and it invites experimentation - you can try it with slightly different ingredients and way of preparing. This version is fairly spicy, so feel free to adjust the amount of hot pepper flakes.

  • One package of firm tofu, cut into small cubes
  • 1/4 cup olive oil
  • 4 ounces assorted mushrooms, sliced
  • 1/3 cup minced onion
  • 2 cloves of garlic
  • 1 teaspoon hot pepper flake
  • 16 ounces tomato sauce
  • 3 tablespoons chopped green olives


  • Drain tofu and cut up into small cubes.
  • Fry tofu in olive oil until it starts turning brown.

  • Take out tofu with a slotted spoon.

  • Add a bit more oil if necessary and fry sliced mushrooms.

  • After a few minutes add cut up onions, green pepper, and garlic. Fry until onion starts to brown and get translucent.

  • Add tomato sauce and hot pepper flakes.
  • Simmer for 20-30 minutes.

  • Near the end throw in cut up olives. Here I've pitted green olives and cut them up. You can also use already pitted black olives.
  • Separately boil water and add farfalle pasta to the pot. Boil for around 12 minutes so that the past is al dente.

  • Serve with a green salad and a glass of wine. Enjoy :-).

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