Tofu Ragù and Fusilli
with Shredded Parmesan
This easy dinner features a ragù sauce of crumbled tofu, mirepoix and balsamic vinegar. Hearty fusilli pasta gets that delicious sauce in every nook and cranny, while umami-filled Parmesan cheese will have people asking for seconds!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
170 g
Fusilli
(Contains Wheat)
113 g
Mirepoix
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Tomato Sauce Base
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 unit(s)
Garlic, cloves
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return fusilli to the same pot, off heat.
Meanwhile, peel, then mince or grate garlic. Pat tofu dry with paper towels, then crumble into pea-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, mirepoix and tofu. Cook, until veggies are tender, 4-5 min. Season with stock powder and pepper.
Add crushed tomatoes, tomato sauce base, vinegar and 1/3 cup (2/3 cup) water. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 4-5 min.
Stir half the Parmesan into sauce.Add sauce to the pot with fusilli, then stir to combine. Season with salt and pepper, to taste. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time.)
Finely chop parsley.Divide tofu ragù and fusilli between bowls.Sprinkle parsley and remaining Parmesan over top.
