World Vegan Month Recipe 3: Garlic Spaghetti and Tofu Bites

As part of my World Vegan Month series of recipes, here is another big favourite, with tofu again. A simple recipe for busy days, it is ready in no time and real comfort food too, for those cold winter evenings. You could serve it with some roasted vegetables or salad – our neighbour Ingrid has been supplying us with autumn endive salad from her garden. 🙂

Garlic Spaghetti and Tofu Bites

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For 2 people:

  • Spaghetti
  • 5 tbsps olive oil
  • 1 small onion/shallot, finely chopped
  • 4 or 5 cloves garlic, minced
  • 200g (7 oz) firm tofu, cut into small cubes
  • 2 tsps cornflour
  • 1 tsp mixed herbs
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • plenty of freshly ground black pepper

Cook your spaghetti. While it is cooking, warm the olive oil in a small frying pan. Gently saute the onion/shallot until soft and then add the garlic, turning the heat off so the garlic barely browns.

Mix the flour, herbs and seasoning and toss the tofu cubes in it, making sure they are completely coated. In a separate pan warm a little olive or sunflower oil and fry the tofu cubes until crispy and golden. Be careful not to get the oil too hot, and keep turning them with a spatula.

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Coat the cooked and drained spaghetti with the garlic oil and then sprinkle the tofu cubes on top. I sprinkled on some flowery herbs for decoration too. 🙂

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Enjoy!

(I’m posting my parmesan alternative next week, which goes well on top of this pasta. 😉 )