Tofu Ragù and Fusilli
with Shredded Parmesan
This easy dinner features a ragù sauce of crumbled tofu, mirepoix and balsamic vinegar. Hearty fusilli pasta gets that delicious sauce in every nook and cranny, while umami-filled Parmesan cheese will have people asking for seconds!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
Crushed Tomatoes with Garlic and Onion
Tomato Sauce Base
Chicken Stock Powder
Not included in your delivery
Before starting, wash and dry all produce.Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return fusilli to the same pot, off heat.
Meanwhile, peel, then mince or grate garlic. Pat tofu dry with paper towels, then crumble into pea-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, mirepoix and tofu. Cook, until veggies are tender, 4-5 min. Season with stock powder and pepper.
Add crushed tomatoes, tomato sauce base, vinegar and 1/3 cup (2/3 cup) water. Bring to a boil. Once boiling, cook, stirring occasionally, until sauce thickens slightly, 4-5 min.
Stir half the Parmesan into sauce.Add sauce to the pot with fusilli, then stir to combine. Season with salt and pepper, to taste. (TIP: For a lighter sauce, add reserved pasta water, 1-2 tbsp at a time.)
Finely chop parsley.Divide tofu ragù and fusilli between bowls.Sprinkle parsley and remaining Parmesan over top.