Tomato Pasta with Tofu and Veggies

Italian cuisine is an endless source of inspiration. Today I decided to use it to cook a vegan lunch. When preparing meatless meals, it is crucial to compose them properly, both in terms of taste and nutritional value. I always try to include valuable sources of protein in my meals, this time I went for tofu. The foolproof combination of tomato and basil plays the main part in terms of flavor.

What’s more, this dish is a great way to include vegetables in your diet. Zucchini, peas & the tomatoes – all in one! If you would like to prepare this dish in a gluten-free version, just replace the rye pasta with paste made from buckwheat, corn, lentils, chickpeas, peas or beans. There are many options. Who’s up for it? 🙂

Preparation: 

I diced the zucchini and put it in a bowl. In the meantime, I cooked the pasta in slightly salted water. I heated the oil in a frying pan, added pressed garlic and zucchini, and fried for 8 – 10 minutes. Then I added chili, tomatoes with sauce, green peas, pepper and salt. I stewed it all with the lid on for about 5 minutes, and stirred. I combined the noodles with the sauce and diced tofu. I put the pasta onto a plate and served it sprinkled with fresh basil.