• 1 pack of AFC Medium Tofu (Choose from 3 different sizes: 14oz. Organic, 19oz. & 14oz.) cut into 1/8-inch cubes
  • 8 oz. pasta (fettuccine shown)
  • 1 onion, finely diced
  • 1 carrot, peeled and diced
  • 1 stalk of celery, diced
  • 2 garlic cloves, finely minced
  • 2 teaspoons dried Italian seasoning
  • 3 tablespoons tomato paste
  • 1 (28 oz.) can crushed tomatoes
  • 2 bay leaves
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup low-sodium vegetable broth
  • 2 tablespoons olive oil
  • Parmesan cheese and Italian parsley
  • Salt and black pepper, to taste


For Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to the package directions, until al dente.
  3. Reserve 1/2 cup of the cooking liquid, and drain pasta. Set pasta aside to cool.
For Sauce:
  1. Finely dice or mince tofu into small 1/8-inch cubes and set tofu aside.
  2. In a large skillet, heat olive oil over medium heat, then add in the onion, carrots, and celery.
  3. Saute for 10 minutes, until onions are translucent and vegetables are softened.
  4. Add in the garlic and saute for 1-2 minutes, until garlic is fragrant. Add salt and pepper to taste.
  5. Add the finely diced or minced tofu and Italian seasoning to the pan and raise the heat to medium-high.
  6. Cook for about 20 minutes, and stir every 2-3 minutes with a wooden spoon or spatula.
  7. After about 30 minutes, add the tomato paste. Saute for 3 minutes, stirring constantly.
  8. Add in the crushed tomatoes, bay leaves, red pepper, vegetable or chicken broth, and salt and pepper to taste.
  9. Simmer for 15-20 minutes.
  10. Add the pasta to the skillet with the sauce and toss to combine well.
  11. Ready to serve.

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