Wholewheat pasta with tofu feta

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 400 g firm tofu
• 120 ml water
• 120 ml apple cider vinegar
• 60 ml lemon juice
• 2 tbsp nutritional yeast
• 1 tbsp vegan white miso, optional
• 4 tbsp olive oil, divided
• 1 tbsp dried oregano
• ½ tsp salt, adjustable
• 350 g egg-free wholewheat spaghetti
• 300 g jarred roasted peppers, drained
• 4 garlic cloves
• 2 tbsp chopped parsley
• Black pepper and chilli flakes to taste

Step-by-step method

1. Wrap the tofu in a clean cloth and press under a weight for 30 minutes. Cut into small cubes.
2. Combine water, vinegar, lemon, nutritional yeast, miso, one tablespoon of olive oil, oregano and salt. Add tofu, cover and marinate in the fridge for at least 2 hours.
3. Cook spaghetti in salted water for the package time. Before draining, reserve a cup of cooking water.
4. Heat the remaining olive oil in a wide frying pan. Soften chopped garlic over low heat without browning, then add chilli flakes.
5. Add pepper strips and drained pasta. Toss with a few tablespoons of the reserved water to loosen the spaghetti.
6. Drain the tofu well from its marinade and gently fold into the pasta, warming for only 1–2 minutes. Finish with parsley and pepper; taste before adding salt.