Tofulicious Tomato Basil Spaghetti

Servings: 6
Cooking Time: around 40 minutes


1 large block of firm tofu
500g Prima Italia Organic gluten-free spaghetti
1 tbsp Prima Italia Organic 100% Italian extra virgin olive oil
1 brown onion, chopped finely
4 garlic cloves, minced
1 green bell pepper, diced
1 cup button mushrooms, diced
2 x 130g jars of Prima Italia Organic tomato basil pasta sauce
(Fresh basil to serve)

How to Make it

  1. Press the tofu by setting on a double sheet of kitchen towel roll and placing a heavy saucepan on top, to drain any liquid out.
  2. Next, crumble by hand into a medium bowl. You want it to be similar in texture to animal-based mince. Set aside.
  3. In a large pot, bring water to a boil. Once bubbling, add the spaghetti and bring back to the boil. Then turn down the heat and simmer until cooked (just past al dente).
  4. In a large saucepan, heat the olive oil and add the onion and garlic, browning them slightly before adding the green pepper and button mushrooms. Stir well.
  5. Add in the minced tofu and stir until coloured.
  6. Pour in the jars of tomato basil sauce until well-combined and let simmer for 25 minutes or so.
  7. Drain the spaghetti and retain a little of the cooking water in the large pot.
  8. Add the tofu and vegetable laden sauce to the pot of drained pasta and on a low heat stir for a couple of minutes so that a little more liquid gets absorbed by the pasta.
  9. Serve hot, and don’t forget your napkin!