Monday, 25 May 2009

tomato-tofu pasta bake

Friday was all gross and cold and windy and rainy, weather which dictates the use of the oven to slowly warm the house. We've really been getting into the pasta bakes lately, so I decided to try making up something new, but similar to the stuff we used to eat pre-veganism.

misc pasta bake

tomato-tofu pasta bake

4 tomatoes, diced
half teaspoon marjoram
half teaspoon dried parsley
half teaspoon dried basil
1 clove garlic, minced
some pepper
handful of mushrooms
small handful of torn spinach leaves
one square of silken tofu (250-300ish grams)
half teaspoon chilli flakes
half teaspoon savoury yeast flakes/nutritional yeast
half cup soy milk
some sliced olives
300 grams of pasta spirals

Put the spirals on to cook. When they're done, drain and set aside.

In a pot, add some olive oil, and the dried herbs, pepper and garlic. After a minute or two, carefully not burning the herbs, add the tomato, combine and leave to simmer, lid on, for fifteen minutes, until reduced to mush. You may need to stir occasionally, and add a little liquid as required. I usually end up adding about half a cup or so.

In the meantime, slice and fry the mushrooms in olive oil. At the end, add the spinach, and stir to wilt. Set aside. In a bowl, combine tofu chilli flakes, savoury yeast flakes, and soy milk, and mix well until it's mostly liquid with relatively few lumpy bits (a few lumps are okay).

In an appropriately sized baking tray, combine tomato sauce, mushrooms, spinach, pasta spirals, and olives. Mix well. Pour tofu mix over the top, and gently stir through, leaving most of the tofu still relatively near the top.

Bake at 175C for 15 minutes.

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