This is a very “student-friendly” pasta sauce. I came home late on Thursday night after a busy day teaching and tutoring. I had about 20 minutes to prepare some dinner before needing to do something else. I took out my wok, heated some olive oil, garlic, dried basil, oregano, some other miscellaneous herbs, and chili flakes (ever since making that daal below i’ve been frying my dried spices before adding everything else to see if it makes a difference for flavour). While that was going I had a small pot of whole wheat fettucine boiling.
I then took a can of whole tomatoes, added a package (500g) of medium tofu (soft would be better, but medium is all i had), a few handfuls of spinach, and let that simmer for maybe 10 minutes.
It could use a number of modifications, but the result was a healthy hot meal with minimal mess, easy to store leftovers, and it took maybe 15 minutes start to finish. Unfortunately I didn’t have time to stop for photos, but i guess you can use your imagination.
p.s. Tofu is surprisingly good with tomato-based stews and sauces! just in case you were wondering…
3 Comments
March 25, 2007 at 10:23 pm
Very interesting! Never thought of mixing tofu with Pasta….. Must take picture next time!
March 30, 2007 at 8:42 pm
mmmmm….. this page always makes me soo hungry whenever I visit here! How is Alison doing? Do fried/dried spices actually add a different flavour? Maybe I should try that:)
April 5, 2007 at 5:25 pm
hey monica! i’m still not sure… i think frying the spices definitely smells better during cooking, and it gets the flavour into the oil, so it will cook into other ingredients too… so far, my verdict is, it can’t hurt!