Tofu & Mushroom Spaghetti with Tomatoes 05/29/11
Gita Loosz shares a quick and easy meal that will fill the family.
This is a quick meal that can be made in less than half an hour, so it’s a great choice for those days when you get home late and everyone is champing at the bit to eat dinner!
Approximate cost: R30
2 tablespoons butter
250g black mushrooms, sliced
1/4 tsp asafetida
1 teaspoon chilli powder
1 teaspoon black mustard seeds
4 tomatoes, blended with skins
2 tablespoons tomato paste
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon brown sugar
1 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon Italian herbs
1 cup grated cheddar cheese (optional)
In a pan, melt 1 tablespoon of the butter and add the mushrooms.
Cook until soft, add the asafetida.
Set mushrooms aside in a bowl.
Cube the tofu into 12 pieces.
Melt the rest of the butter in the pan.
Place tofu in pan with chilli powder and mustard seeds.
Gently fry and toss until lightly browned, taking care not to break the tofu.
Add in the mushrooms and the blended tomatoes.
Simmer until the tomatoes are cooked.
Lastly add in the tomato paste, salt, pepper and sugar.
Simmer on a low heat while you cook the spaghetti.
Place 2 litres of boiling water into a pot.
Add the salt and the spaghetti whilst the water is on a rolling boil.
Cook until “al dente” (still firm) and then drain the water.
Rinse the spaghetti in cold water for 10 seconds.
Place spaghetti back in the pot, add the olive oil and Italian herbs, toss and gently rewarm.
Serve the spaghetti on platters with the sauce on top.
Garnish with grated cheddar or other cheese of your choice.
Food For Thought Vegetarian Cookery