Tangy Tofu Pasta
125g silken tofu
juice of a medium-sized lemon
juice of a small lime
half a medium-sized onion (about 60g)
1 garlic clove, grated
100ml light coconut milk
200g can of tomato pulp
2 tbsp soy besciamella (Bechamel sauce)
1/4 tsp oil
1 tsp dried basil
ground white pepper
I’ve used lumaconi as the pasta to stuff, but if you can’t find any, any other stuffing pasta will work - large shells, cannelloni, etc.
The first thing to do is juice the lemon and lime, and pour the juice into a bowl. Cut the silken tofu into small cubes or narrow strips, and place it into the juice. Put it in the fridge and leave it to marinade for two to three hours.
Chop the onion into small squares. Grate the garlic clove. Put the oil in a frying pan over medium heat, and add the onion. Sauté for 2 minutes, making sure the onion doesn’t brown (if it does, reduce the heat and add a splash of water), then add the garlic, and sauté for a further 30 seconds. Throw in the coconut milk, season generously with ground white pepper, and bring it to a simmer. Reduce the heat slightly, and leave it to reduce for 5 minutes. Turn off the heat, and leave it to cool down.
Get your tofu/juice marinade out of the fridge, and pour out half of the liquid. Using a fork, mash up the tofu. If it is still rather liquidy after mashing it up, tip some more liquid out of the bowl.
Place the tomato pulp into a pan, and add the basil. As soon as it starts to boil, turn off the heat. Add the soy besciamella, and stir it in to give a nice pink colour. Turn off the heat, and cover the pan.
Prepare an oven-proof dish. Use a spoon to fill the lumaconi with the tofu mixture, then arrange them in the dish. It doesn’t matter if they don’t sit upright, laying them on their side won’t make the filling fall out. Pour the tomato and besciamella sauce over the pasta, and place the dish in the oven. Bake for 15 minutes.
Gently place the pasta onto a plate, drizzling over any remaining sauce.
This serves one, with about 580 calories in a serving.