Tofu Arrabbiata Sauce

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Hello everyone,

Today I'd like to share with you the recipe of one of our essential tomato based sauces which goes with almost anything.

I've got the inspiration from an Italian classic: arrabbiata sauce. There is not tofu in the original recipe obviously.

If you are looking for a recipe to use your leftover almond pulp after making your almond milk, add Tofu Arrabbiata Sauce into the list.

I prefer to prepare a good amount of this sauce and store it in the freezer. I'd recommend you all to do so for its practicality.

You can use this sauce with many vegetable dishes besides pasta. It goes great with legumes such as beans, chickpeas and lentils. If you have some precooked legumes in your fridge or a can in your pantry, you can have a very delicious and healthy meal in a short amount of time by simply mixing them with the sauce and warm it for several minutes. Do you also have some precooked grains? Add them into the mixture too! This could save you a lot of time and energy and present you the chance to eat well after a exhausting working day.

Today I used my sauce with gnocchi, another italian classic. Gnocchi is a type of fresh pasta made of mainly with potatoes. I am planning to share the recipe for a whole food plant based version of it in future.

Ingredients:
100 g onion
50 g garlic
Red pepper flakes to taste (optional)
80 g parsley leaves
400 g organic natural tofu
4 cans diced tomatoes ( 1 can = 400 g)
Little or no salt, black pepper to taste (optional)
600 g water

Notes:

1. In the blog I mainly prepare whole food plant based recipes so I don't use oil in the recipe. If you prefer to use oil, you can add some extra virgin olive oil while sauteing onions.
2. I couldn't get used to "zero salt" policy in WFPB recipes. I still add a little.
3. If you'd like to make this sauce without tofu, reduce the amount of water by half. Add more in case it's needed.
4. If you have some leftover almond pulp, you can add it into the mixture together with diced tomatoes.

Preparation:

• Chop all the ingredients as first thing. Mince garlic cloves with a garlic press.

• Mince parsley leaves.

• Mince tofu in a food processor..  

(Thermomix owners => Mince tofu for 5 seconds on Speed 5.)

• Mince onion. Saute in a non-stick pot by stirring occasionally with a wooden spoon. (There isn't oil among the ingredients however i brush the pot with very little olive oil.)

• When onion is tender add minced garlic. If you'd like a hot sauce add also red pepper flakes. Saute onion-garlic mixture carefully for about a minute by stirring often with a wooden spoon so that the garlic wouldn't burn and turn bitter.

• Add parsley and saute for about 1 - 2 minutes.

• Add tofu and saute for about 2 minutes.

• Add diced tomatoes and water. If you wish add a little salt and black pepper and mix all.

• When it starts boiling reduce the heat and simmer for 25 - 30 minutes.

• Turn the heat off and let the sauce rest for at least 30 minutes allowing the flavor to build up even better. I usually let it rest for 1 - 2 hours, even half a day if I have time.

As for how many servings we get with this sauce...

This depends on the type of food to be to be used with the sauce, some absorb more sauce while others absorb less. It is also about how generously you'd like to use it. Some enjoy their meal with a good amount of sauce while others prefer a bit drier.

If you ask me I'd say, I use the sauce generously, and I usually end up with 12 to 14 servings. 

Enjoy...