Half meat Half tofu macaroni
15min
8 pers.
20min
Extra firm tofu
Lunches and dinners
Comforting Recipes
Ingredients
454 g (1 lb) macaroni (or short pasta of your choice)
350 g (1 block) Soykei extra-firm tofu
30 ml (2 tbsp.) Worcestershire sauce
15 ml (1 tbsp.) onion powder
Salt and freshly ground pepper (to taste)
30 ml (2 tablespoons) vegetable oil
1 onion, chopped
1 pepper, diced
3 celery stalks, diced
300 g (2/3 lb) extra-lean ground beef
15 ml (1 tbsp.) Italian spice mix
5 ml (1 tsp.) fennel seeds
2 cans 796 ml (28 oz) Italian-style diced tomatoes
250 ml (1 cup) water
Garnish of your choice: grated cheese and/or fresh basil leaves (optional)
Preparation
- Cook the pasta according to the instructions on the packet. Drain and set aside.
- Meanwhile, pat the tofu dry using a towel. Using your hands, crumble the tofu into a bowl. Add the Worcestershire sauce, onion powder, salt, and pepper and mix well. Set aside.
- Heat the oil in a saucepan over medium-high heat and sauté the onion, pepper, and celery for 3 minutes. Add the minced meat and spices, then season with salt and pepper. Cook for 3 to 5 minutes, while stirring to break up the minced meat.
- Add the tofu, tomatoes (with their juice), and water, then bring to a boil. Reduce the heat and simmer for 10 minutes.
- Stir in the pasta. Serve with cheese and basil, if desired.
Recipe and photo: Julie DesGroseilliers, nutritionist
