Pasta All'Arrabbiata with Crispy Tofu

Dice the tofu.

• 2.8 oz Smoked tofu

Heat the olive oil in a pot over medium heat. Fry the tofu until golden brown. Add the soy sauce and let simmer for approx. 1-2 minutes and set aside.

• 1 tsp Olive oil
• 1 Tbsp Soy sauce, light

Finely chop the onion and carrot.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Carrot (~ 3.4 oz)

Heat the olive oil in a pot over medium heat. Fry the carrots and onions until the onions turn translucent.

• 2 tsp Olive oil

Finely chop the garlic and cut the chili into rings. Add them both to the pot and fry for approx. 1-2 minutes.

• 1 Garlic clove (~ 0.1 oz)
• ½ Chili pepper (~ 0.1 oz)

Add the diced tomatoes and vegetable broth. Bring to a boil and let simmer for approx. 15 minutes. Stir occasionally.

• 5.3 oz Tomatoes, diced, canned
• ½ cup Vegetable broth

Cook the pasta according to the package instructions.

• 4.6 oz Linguini

Blend the tomato sauce with an immersion blender. Season with salt and pepper.

• Salt
• Black pepper

Chop the basil. Serve the pasta with tomato sauce and tofu and top with the cheese and basil.

• 6 leaves of Basil, fresh (~ 0.1 oz)
• ¼ cup Vegan cheese, shredded

Enjoy your meal!