I made this pasta sauce last night, which turned out awesome, so wanted to document it. It's a creamy tomato sauce, but it's vegan! Part of the reason I have started blogging recipes is to encourage other vegan enthusiasts.These are results of my experimentation in the kitchen, which has proven to be very fun so far!
Ingredients
2-2.5 large heirloom tomatoes
2 plump garlic cloves
Dried Italian herb blend- mine has oregano, basil, thyme, rosemary, sage etc.
Fresh spearmint leaves
Olive oil
Organic firm-extra firm tofu - my favorite is the Trader Joe's Organic Sprouted Tofu- it has a unique taste
Salt
Coriander powder (optional)
Ground black pepper
Preparation
1.Cut the tomatoes and tofu into little pieces. Cut the garlic into big-ish pieces.
2. Heat olive oil in a pan, and throw in the garlic pieces. When they are semi-golden, i.e., not completely roasted, add the tomatoes.
3. Half way through cooking the tomatoes, add salt and coriander powder. Let it cook for 10 minutes or so.
4. Add the Italian herb blend and black pepper and let the tomatoes get to as close to a puree consistency as possible.
5. Then add chopped spearmint leaves and let is stay for another 5 minutes.
6. Once the above puree cools down a little bit, transfer to a blender.
7. Add the tofu pieces and blend really fine.
8. Pour the sauce out into a pan and bring to a boil.
Voila! There's your creamy tomato pasta sauce.
We had it with spaghetti. Since it was a slightly flowy consistency it was kinda soupy. But you can always adjust consistency as desired by adding more tofu or roasted pistachio to the blend.
My husband still doesn't know it has tofu in it, and I am delighted that he just thought it was a creamy tomato pasta sauce. I swear to god, if you add the right amount of garlic and spices, there's no way you can tell there's tofu in it! He hates tofu, but I am sure he doesn't visit my blog until I tell him I have something new. haha!
Here's a picture of the dinner. The pasta is topped with a "nut powder"- a powder I made at home with a blend of nuts, that I add to various dishes. This is a nice vegan substitute for parmesan. We had it with a side of baby asparagus!
Ingredients
2-2.5 large heirloom tomatoes
2 plump garlic cloves
Dried Italian herb blend- mine has oregano, basil, thyme, rosemary, sage etc.
Fresh spearmint leaves
Olive oil
Organic firm-extra firm tofu - my favorite is the Trader Joe's Organic Sprouted Tofu- it has a unique taste
Salt
Coriander powder (optional)
Ground black pepper
Preparation
1.Cut the tomatoes and tofu into little pieces. Cut the garlic into big-ish pieces.
2. Heat olive oil in a pan, and throw in the garlic pieces. When they are semi-golden, i.e., not completely roasted, add the tomatoes.
3. Half way through cooking the tomatoes, add salt and coriander powder. Let it cook for 10 minutes or so.
4. Add the Italian herb blend and black pepper and let the tomatoes get to as close to a puree consistency as possible.
5. Then add chopped spearmint leaves and let is stay for another 5 minutes.
6. Once the above puree cools down a little bit, transfer to a blender.
7. Add the tofu pieces and blend really fine.
8. Pour the sauce out into a pan and bring to a boil.
Voila! There's your creamy tomato pasta sauce.
We had it with spaghetti. Since it was a slightly flowy consistency it was kinda soupy. But you can always adjust consistency as desired by adding more tofu or roasted pistachio to the blend.
My husband still doesn't know it has tofu in it, and I am delighted that he just thought it was a creamy tomato pasta sauce. I swear to god, if you add the right amount of garlic and spices, there's no way you can tell there's tofu in it! He hates tofu, but I am sure he doesn't visit my blog until I tell him I have something new. haha!
Here's a picture of the dinner. The pasta is topped with a "nut powder"- a powder I made at home with a blend of nuts, that I add to various dishes. This is a nice vegan substitute for parmesan. We had it with a side of baby asparagus!
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