1 tsp light olive oil
1 red onion, finely chopped
95g Taifun Tofu Rosso
75ml red wine
2 tbsp Cooks’ Ingredients Sundried Tomato Paste
1 tsp Cooks’ Ingredients Organic Mixed Herbs
25g pitted black olives, roughly chopped
¼ tsp vegan vegetable bouillon powder
½ x 25g pack flat leaf parsley, chopped
125g essential Linguine
25g Sheese Vegan Grated Mozzarella Style (selected stores)
1. Heat the oil in a saucepan and gently fry the onion for 5 minutes until lightly browned. Lightly mash the tofu on a plate to break it up and add to the pan, stirring for 2 minutes. Add the wine, then the tomato paste, mixed herbs, olives, bouillon powder, half the parsley, plenty of black pepper and 100ml water. Cook gently for 5 minutes.
2. Cook the pasta in boiling, lightly salted water for 8-10 minutes until just tender. Lightly drain, returning the pasta to the pan with a little water still clinging. Add the tofu sauce and stir gently to combine. Transfer to plates and serve topped with the vegan mozzarella style and remaining parsley.
Cook’s tip A drizzle of good olive oil to finish and extra black olives and vegan mozzarella style would dress it up a little for a more indulgent weekend dish. If you’d rather not use wine, try a little tomato juice or passata instead.
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