This dish is the culinary form of denial. I know it is cold and raining, and that probably means that the summer really is over. But I refuse to let go just yet. Soon enough it will be on to squash and pumpkin. I am prepared – I have a “pumpkin/squash” board on pinterest where I have already pinned 18 recipes to try. We have quite a few squash and pumpkins stored away. But since I know I will be cooking with them for many months to come, I am not that eager to start just yet. Therefore, it is tomatoes, once more.
This dish is simple and quick. It is a dish I have made many times in the past weeks. You have to marinate the tofu in advance, but that just takes a couple of minutes and then it can sit in the fridge until you need it. Also, everybody in our family likes is. Both our children who were introduced to tofu before they ever tasted meat, like tofu a lot, but agree it needs to be marinated. The marinade I use here is a little salty, hot and sour – and well-balanced for that.
Spaghetti with marinated tofu and tomatoes
Sometimes I use whole wheat pasta, sometimes I don’t. It is more nutritious, but I’m not sold on it. You can, of course, use whatever you prefer.
375 g firm tofu
3 tbsp tamari sauce
2 tbsp olive oil
1 clove of garlic, peeled and finely chopped
1 red chili, halved, deseeded and finely chopped
juice of ½ lime
500 g cherry tomatoes, halved
2 spring onions, cut thinly
400 g (whole wheat) spaghetti
Cut the tofu in cubes of about 1,5 cm. Put the tofu in a shallow bowl, add all the ingredients for the marinade and mix gently. Let marinate for at least 1 hour, or overnight.
In a large pan, bring water for pasta.
Heat a frying pan, then add the tofu and its marinade. Fry the tofu until golden on all sides, stirring now and then. Add the onions and tomatoes. You want the tomatoes to heat through, but not to cook so much that they would start collapsing.
Cook the pasta according to the instructions on the packet. Add the pasta to the tofu and tomatoes, mix gently and serve.