Rigatoni with Tofu Meatballs
Looking for a tasty first course idea? Try this Rigatoni with Tofu Meatballs recipe: it's easy to do at home!
21 May, 2018
ingredients
Tofu
165 g, mashed
Onion
1/2, very finely chopped
Garlic
1 clove, crushed
Almonds
2 tbsp
Bread
1 slice, crumbed
All Purpose Flour
1 tbsp
Parsley
1 tbsp, finely chopped
Soy Sauce
1 tbsp
Thyme
1/2 tsp, dried
Olive Oil
1 tbsp
Onion
1 small, finely chopped
Garlic
1 clove, finely chopped
Tomatoes
200 g, canned, chopped
Vegetable Stock
125 ml
Red Wine Vinegar
1 tbsp
Sugar
1 pinch
Pepper
black, freshly ground
Rigatoni Pasta
90 g, wholemeal
Parmesan Cheese
2 tbsp, grated
Sage
leaves
Preparation
Step 01
For the tofu meatballs
- Heat the oven to 200ºC (180º fan) 400ºF gas 6.
- Line a baking tray with non-stick baking paper.
- Mix together all the ingredients until well blended.
- Shape into 8-10 balls and place on the baking tray.
- Bake for 15 minutes, then turn the balls over and bake for a further 15 minutes.
Step 02
For the rigatoni and sauce
- Heat the oil in a pan.
- Add the onions and cook for about 5 minutes, until softened but not browned.
- Stir in the garlic and continue cooking for 1 minute.
- Add the tomatoes, stock, vinegar, wine and sugar.
- Bring to a simmer and cook for about 20 minutes until thickened.
- Cook the rigatoni in boiling salted water according to the pack instructions.
- Drain well and stir into the sauce.
- Season with freshly ground black pepper.
- Spoon the rigatoni onto serving plates and top with the tofu meatballs.
- Sprinkle with parmesan cheese and garnish with sage leaves.
