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simple, plant-based food with fresh ingredients, vegetables and heaps of grains

Quick puttanesca-inspired pasta with tofu

This sauce is super tasty and super quick, it’s done in the time it takes to cook your pasta so from start to finish it’s a 15 minute meal. Adding tofu is anything but traditional but it’s a great option for pasta lovers who like a little more protein in their meal. Blending the sauce instead of slowly cooking it is also unorthodox but it’s great for people on the go and it still packs a punch because of the big flavors involved. An easy vegan alternative would be to omit the anchovies and sprinkle nutritional yeast instead of grated parmesan to serve.

Ingredients (serves 4)

  • 400 grams fresh tomatoes (or can of peeled tomatoes)
  • 5 cloves garlic
  • 1 medium onion, quartered
  • 1 dessert spoon capers
  • 4 Anchovy fillets (canned)
  • 2 whole chillis, stem removed
  • Salt and pepper to taste
  • 500 grams soft tofu
  • 320g your pasta of choice


  1. Bring a large pot of water to the boil and add your pasta of choice, I prefer spaghetti for this. 80-90 grams per person.
  2. Put all of the ingredients above into a blender apart from the tofu and salt/pepper which is kept until the end. Blend for 10 seconds.
  3. Once blended, transfer the sauce to a pan and heat. Season with salt & pepper.
  4. When the pasta is cooked, drain the water and mix in your sauce. Now add in your tofu and mix in with the pasta and sauce.
  5. Serve with some grated parmesan cheese.

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