Spaghetti Squash Puttanesca with Tofu
Spaghetti Squash Puttanesca with Tofu is a plant-based version of Pasta Puttanesca! Tofu makes the dish more filling and spaghetti squash is a nice change for pasta (not a substitution though, real pasta still tastes better 😁) So feel free to serve the sauce with your favorite pasta 💛
SPAGHETTI SQUASH PUTTANESCA WITH TOFU RECIPE
Cooking time 50 min
Serves 2-4
Ingredients
- 1 can (400 g/ 14.10 oz tomatoes) I love Mutti
- 1 block tofu
- 2 garlic cloves, thinly sliced
- 2 tablespoons capers
- A handful of Kalamata olives
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- Chili flakes to taste
- Olive oil
- + (plant-based) parmesan & basil to serve
Instructions
- Spaghetti squash: cut the squash vertically and scoop out the seeds. Ps. Save for later use! They are great roasted and added to salads and soups. Add a generous drizzle of olive oil and season with salt & pepper (+ dried chili). Bake in the oven (220 Celsius or 430 Fahrenheit) for 35-45 minutes, or until soft. Let the squash cool down and scoop the insides with a fork.
- Sauce: add olive oil to the pan and sauté the garlic for a few minutes. Add canned tomatoes and cook for 5 ish minutes. Add the rest of the ingredients and let the sauce simmer over low-medium heat for 10 minutes. Check the taste and add salt to your taste.
- Tofu: Press the tofu and cut it into bite-sized chunks. Pan-fry it until it becomes nice and golden. Once ready, toss it together with the sauce. Season with soy sauce.
