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Sig's Tofu and Mushroom Pasta

250 grams Smoked tofu, cut into small bite sized pieces
1 can Italian whole tomatoes
2 marinaded chared sweet Italian red peppers
150 grams Cepe or button mushrooms ,quartered
1 tsp Smoked paprika
1 pinch of dried chilli flakes
2 tbsp chopped chives
1 pinch of salt or salt substitute or to taste
1 small pinch of dried thyme
1 tbsp dried parsley
1 tsp dried dill
1 small pinch of fenugreek
2 large cloves of garlic , crushed
1 tbsp fresh fine grated Parmesan cheese
1 tbsp olive oil, extra virgin plus a little extra for pasta if preferred
4 to 5 drops of Maggi liquid seasoning
2 to 3 tablespoon evaporated milk
300 grams of vegan or ordinary pasta depending on preferences


Mix all the ingredients , gently breaking down the tomatoes , except the tofu .Heat the mixture gently until it thickens naturally. Cool down slightly . If it is not the thickness that you prefer you can add a packet of a mushroom cup a soup. Add the tofu , stir in gently and set aside to marinate Cook your pasta of choice, I like tagliatelle with this . Halfway through cooking pasta gently heat the mixture of sauce in a separate pot to the pasta, adding the tofu to it, simmer on a low heat, until the pasta in its own pot, has finished cooking, about 10 minutes or so, depending on what pasta you use and or how you like your pasta. When the pasta is cooked , drain it , add a little extra oil and a pinch of nutmeg to it . Serve the tofu/mushroom mixture over your pasta. Enjoy

Source: cookpad.com