65min 4 ppl
Vegan Pasta Amatriciana
35 minutes
2 people
Medium31–60 min or 7–12 steps
35 min · 9 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 20g
Carbs 66g
Fats 14g
About this dish
Smoked tofu lardons replace guanciale in this bold, chilli-spiked tomato sauce — all the smoky intensity of the original, completely plant-based.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Smoked firm tofucut into small cubes120 g
Tins & Jars
- Tinned San Marzano or plum tomatoescrushed by hand400 g
Dried Goods
- Rigatoni or bucatini160 g
- Nutritional yeast3 tbsp
Spices & Seasonings
- Small dried chillicrumbled1
- Smoked paprika1 tsp
- Black pepper to taste
- Salt to taste
Oils & Condiments
- Olive oil2 tbsp
- Dry white wine50 ml
Utensils
- Frying pan
- Large pot
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
Method
1
Cut the smoked tofu into small cubes and crumble the dried chilli. Crush the tinned tomatoes by hand.
Approx. 5 minutes
2
Heat 1 tbsp olive oil in a frying pan over high heat. Add the tofu cubes and cook, turning occasionally, until golden and crisp on all sides. Remove and set aside.
Approx. 6 minutes
3
Reduce heat to medium. Add the remaining 1 tbsp olive oil, crumbled chilli, and smoked paprika. Cook briefly to bloom the spices, stirring constantly to avoid burning.
Approx. 1 minutes
4
Pour in the white wine and let it bubble until almost fully evaporated.
Approx. 2 minutes
5
Add the crushed tomatoes and season with salt and black pepper. Stir to combine.
Approx. 1 minutes
6
Simmer the sauce gently, stirring occasionally, until thickened and rich.
Approx. 15 minutes
7
Meanwhile, cook the pasta in heavily salted boiling water until al dente. Reserve 100ml pasta water, then drain.
Approx. 10 minutes
8
Return the crispy tofu to the sauce. Add the drained pasta and toss vigorously, adding splashes of pasta water as needed to loosen.
Approx. 1 minutes
9
Stir in the nutritional yeast, taste and adjust seasoning, then serve immediately.
Approx. 1 minutes
