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Angel hair spaghetti with roast peppers, basil and tofu bacon (v, lf)

The first spaghetti recipe to feature on bite-sized thoughts. It's good enough to hold that position with grace.
Vegan.
Tofu adapted from Mel's tofu bacon.
Serves 3.

Original post (with pictures) here.

Ingredients:
1 350g block firm tofu
1/4 cup soy sauce
1/4 cup water
2 tbsp maple syrup
1 tbsp nutritional yeast
1 tbsp tomato sauce
1 tsp paprika
1 tsp dried oregano
About 250g dry angel hair spaghetti (half a 500g packet)
2 medium red peppers
1 large bunch fresh basil

Method:
1. Slice the tofu into medium slices and press using a tofu press or between tea towels and chopping boards for at least 15 minutes.
2. Whilst the tofu is pressing, combine the soy sauce, water, maple syrup, nutritional yeast, tomato sauce, paprika and oregano in a shallow dish. Add the tofu and marinate for at least 30 minutes (longer would no doubt be better).
3. When the tofu has marinated, heat a non-stick pan over medium-high heat and cook the tofu strips for several minutes on each side, until golden and starting to crisp up. Reserve the marinade sauce. Set aside once cooked.
4. Meanwhile, cut each pepper into approximately four slices and heat over the flames of your stove top. If you don't have an open-flame gas stove top, you could also grill the peppers in an oven or on a stove-top grill. Cook until the skin starts to blacken, turning regularly.
5. When the peppers are cooked, rub off the blackened skins and slice into strips. Add to the non-stick pan that the tofu was cooked in, along with the tofu and enough extra marinade to avoid the ingredients sticking. Keep over low heat while you cook the pasta.
6. Bring a pot of water to the boil, add the spaghetti, and cook for 2 minutes or until just done. Drain. Add the peppers, tofu and chopped basil to the saucepan with the spaghetti, along with any remaining marinade mix. Stir through over low heat and then serve.




Top with black pepper and extra basil as desired.
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