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“This came about when I was preparing some scrambled tofu and remembered that I had a lot of cooked pasta in the fridge so I decided serve the tofu with pasta instead of bread toast. Amounts are approximate as I didn't measure, and cooking time doesn't include time for cooking the pasta. You can vary the recipe by adding other spices, herbs or vegetables; I just used what was at hand.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon oil
  • 1 medium green pepper, diced
  • 1 medium red pepper, diced
  • 1 medium onion, diced
  • 1 garlic clove, finely chopped
  • 12 large green chili, sliced
  • 2 small tomatoes, diced
  • 1 12 teaspoons cumin powder
  • 7 ounces tofu, roughly mashed (about 200 g but add more if desired)
  • 5 cups cooked small pasta of your choice i.e. not spaghetti (approx.) or 5 cups noodles but penne, macaroni, etc. (approx.)
  • 3 tablespoons nutritional yeast (optional)
  • salt and pepper, to taste
  • finely chopped coriander, to garnish

Directions

  1. Heat the oil in a wok and stir-fry the peppers, onion garlic and chilli for 3-4 minutes Add the cumin, cook for a few seconds, then add the tomato and cook for a minute longer.
  2. Add the tofu and continue to cook until the tofu loses its "raw" taste (usually 3-4 mins). Add the pasta, mix well and heat through.
  3. Take of the heat and mix in the nutritional yeast (this is so that the yeast doesn't get overheated and lose some of its nutritional value). Season to taste with salt and pepper. Sprinkle each serving with some chopped coriander.

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