Mexican Pasta

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.

Mexican Pasta


  • 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
  • oregano
  • avocado for serving

*I used pasta made out of brown rice and quinoa flour and it turned out great!


  1. 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
  2. In a pot, cook the pasta according to the package instructions
  3. Heat a separate saucepan on low/medium heat, and saute the chili pepper with 2 tbsp of water
  4. Cut the tofu into squares or ground it up with your hands
  5. Add the tofu to the saucepan and top it with the salsa and spices and mix well
  6. After 10-15 minutes, or when the tofu absorbs the sauce and flavors are well mixed together, turn off the heat
  7. Mix it with the pasta or layer it in jars with avocado as I did in the photos.