Rigatoni with Tofu Meatballs

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
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Dietary Consideration

serves for

4

total time

1 HR 15 MIN

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.
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