This recipe is perfect for those who love tofu or want to get used to it. What I love about tofu is that it's so versatile! You can add whatever flavor you want to it and it'll absorb it like a sponge!
For best results, don't just dice the tofu, no crumble it with your hands to give it a grounded texture that'll absorb the flavors even more (if you love tofu like I do, then that's not necessary).
I recommend paying the extra cost and buying organic tofu as soy is one of the most genetically modified foods out there.
- 250 grams pasta (gluten-free if necessary)
- 1/2-1 cup Mexican salsa (depending on how saucy you like it)
- 2 tbsp organic tomato paste
- 1 red chili pepper diced
- ~300 grams extra-firm tofu (I used sprouted tofu)
- 1 tsp paprika
- 1/4 tsp ground cumin
- salt & pepper to taste
- avocado for serving
*I used pasta made out of brown rice and quinoa flour and it turned out great!
- Wash the tofu then place it on a towel and put something heavy on top of it for an hour or so. This will allow the water to leave the tofu, making it very firm and giving it a better texture
- In a pot, cook the pasta according to the package instructions
- Heat a separate saucepan on low/medium heat, and saute the chili pepper with 2 tbsp of water
- Cut the tofu into squares or ground it up with your hands
- Add the tofu to the saucepan and top it with the salsa and spices and mix well
- After 10-15 minutes, or when the tofu absorbs the sauce and flavors are well mixed together, turn off the heat
- Mix it with the pasta or layer it in jars with avocado as I did in the photos.