Spicy Tofu Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rotini pasta with crumbled tofu and olives in a spicy tomato-basil sauce accented with balsamic vinegar. This vegan pasta is protein-rich from tofu and satisfying from the bold, aromatic sauce. A quick weeknight dinner that feels complete and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces dried rotini pasta
- 2 tablespoons olive oil
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 (14 ounce or 400 gram) package extra-firm tofu, (drained)
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes ((or to taste))
- 2 3/4 cups canned tomato sauce ((Note 1))
- 1 (14 ounce or 400 gram) can diced tomatoes
- 1 tablespoon balsamic vinegar
- 1/2 cup green olives ((Note 2) (halved if they're large))
- 1/2 cup chopped fresh basil
- Salt & pepper, (to taste)
- Vegan Parmesan cheese, (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1441mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1077mg
- Calcium
- 368mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.