Arrabiata Sauce With Tofu
Spicy and bursting with smokey and zesty flavor, this Arrabiata sauce with tofu dinner recipe takes about 5 minutes to prepare and will leave your mouth watering for more! Makes for a great meatless Monday meal or vegan dinner idea!
Equipment
- Blender or food processor
Ingredients
- 16 oz extra firm tofu (you may want more if serving family of 4, there will be plenty of sauce so feel free to double the tofu!)
- 28 oz can of peeled plum tomatoes
- 4 cloves of garlic, peeled
- 2-3 dried smoked serrano chilies, stems removed
- 1 piece toasted bread
- 1 tbsp red or rose wine vinegar
- 1/3 cup unsalted cashews
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh squeezed lemon juice
- 1/8 cup tahini
- 1 tbsp minced parsley
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper to prevent tofu from sticking.
To Bake The Tofu
- Take the tofu out of its container and place it on a few folded up paper towels or a clean dish towel. Place another folded paper towel or clean dish towel over the top of the slab of tofu, and place something heavy on top. Let the tofu rest for at least 15 minutes to drain the absorbed water, then slice it into cubes.
- Toss the cubed tofu onto a baking sheet, and bake in the oven for 25 minutes untouched.
To Make The Arrabiata Sauce
- In a blender or food processor, toss in the canned peeled tomatoes and their sauce, garlic cloves, smoked dried serrano chilies, toasted bread slice, vinegar, cashews, extra virgin olive oil, lemon juice and tahini. Blend for at least 60 seconds, until a smooth sauce forms.
To Make The Full Meal
- Pour the arrabiata sauce into a large sauce pan. Bring the sauce to a low simmer, then add the baked tofu. Simmer for 5 minutes, stirring occasionally to prevent burning. Garnish with parsley. Serve over your grain of choice and enjoy!
Notes
- If you are making this for a family of 4 and don't think that 16 ounces of tofu will fill you all up, feel free to double the tofu! You will have plenty of sauce, so you will not need to double the sauce.
- To Store The Sauce - Allow the sauce to come to room temperature before pouring it into an airtight container or glass jar. Keep in the refrigerator for 5-7 days.
- To Freeze The Sauce- Allow the sauce to come to room temperature before storing in an airtight container or ziplock freezer bag. Freeze for up to 3 months. To thaw, transfer the container of sauce to the refrigerator the night before. I would not freeze it with the tofu, as tofu does not freeze well.
Nutrition
Calories: 285kcalCarbohydrates: 20gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 0.1mgSodium: 394mgPotassium: 692mgFiber: 3gSugar: 7gVitamin A: 350IUVitamin C: 24mgCalcium: 125mgIron: 5mg
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