Hello everyone! I’m over the moon that I can finally welcome you to Earthly Taste (and show you the recipe for the most amazing plate of Tagliatelle EVERRRRRR)
The actual www.earthlytaste.com site, I mean! As you may know by know if you’ve been following my blog for years, it’s taken me a long, long while to move over from www.honeyandfigskitchen.com, but I finally made the move. Thank you everyfore for putting up with the last week of blog trouble and a big, big thank you to my web developer Alberto for being so professional and patient.
Now, let’s move to the recipe, which I’m guessing is what you’re all here for, isn’t it? 😉
(((((Can’t blame you)))))))
This pasta bowl? Basically the only savoury meal you’ll want to have for like twelve weeks straight, give or take. Probably give, because, yes, this is that flippin’ good.
Tagliatelle in a creamy roasted pepper sauce (YUM), topped with crispy, spiced tofu. Now, I know that the word “tofu” doesn’t make everyone’s hearts go crazy with excitement BUTTTTTTTTT let me tell you my pals, this one will make you change your mind.
Ever since I discovered that spice combo & cooking method, I haven’t been able to stop eating that shizzzz. Buddha bowls, salad, sandwiches, etc – all make the perfect companion to crispy tofu. Okay, now that we’re being honest with each other, I will confess that I’ve been known to eat that tofu with nothing but a fork. On its own. Solo. Sozinho. Allein. Seul. You get the idea. Google Translator is probably so done with me by now.
But you gotta believe me pals- this dish is everything you’ve ever wanted your lunch to look like. Filled with carby goodness, comforting and absolutely mind-blowing. Also, you can put some arugula on top and pretend it’s a salad #lifehack
For real now: arugula? Such a good topping! Fresh basil would work so well too. Any other fresh herb is also a great idea, so don’t be shy. Don’t have any on hand? Pair this bowl with some salad. It’s all about balance after all. Or don’t. Your bowl, your rules. This one is actually a really nutritious meal.
First, you’ve got some carbs from the tagliatelle. Of course, feel free to subsitute whole wheat (or gluten free if you need to), I just couldn’t find a whole wheat version I liked. Then, there’s tofu, which is a really interesting source of plant-protein and calcium. Next, we have a vegetable punch in the sauce since, guess what: it’s made from tomatoes and red pepper! What a winner, right?
Now, I’m 101% sure you really really want to go to the store and buy everything you need to get these bowls ready ASAP, so I’m going to close my mouth (more like stop my fingers from typing but you get the idea) and leave you alone, so you can start whipping up this magic pronto.
- 250 grams smoked tofu
- 1 small onion
- 2 garlic cloves
- 1 tbsp. coconut oil
- 1 tbsp. soy sauce
- 1/4 tsp. paprika powder
- 1/4 tsp. dried oregano
- a pinch of ground cumin
- 350 grams tagliatelle pasta, dry
- 300 grams roasted red pepper
- 300 grams tomato sauce
- 50 grams dairy-free, parmesan style cheese
- Fresh arugula, to serve
- Cook pasta according to directions in the package.
- Using a blender, food-processor or your (clean) hands, reduce the tofu to crumbs.
- In a saucepan, heat coconut oil until warm.
- Add in minced onion and garlic and sautee for 3-4 minutes.
- Add in tofu crumbs and sautee on low for 8-10 minutes.
- Add soy sauce and spices and sautee for 2 minutes more.
- Remove the pan from heat and prepare the sauce (you can also prepare it while you sautee the tofu).
- In a blender, process roasted red peppers, tomato sauce and "cheese" until smooth.
- Mix sauce with the tofu and add the cooked pasta.
- Top with arugula or fresh herbs and enjoy!