Pasta with Zucchini and Smoked Tofu

I'm thinking about what to write about this dish, and not much comes to mind. It's simply an easy-to-make pasta with a delicious sauce.

I don't know if I've already mentioned that my feelings about tofu have changed. I used to make a face at the mere thought of it. But then I discovered smoked tofu, which I really like. And not only me: my daughters gobble it up like cold cuts and ask for more. So if you're not a fan of plain tofu, maybe give the smoked kind a chance. It's milder in flavor, and when added to a sauce, it gives it that "something special."

The inspiration for this dish is a recipe from the magazine "EatSmarter" 2/2011.

pasta with zucchini and smoked tofu

Instructions:

Peel and dice the onion. Crush the tomatoes (you can mash them with a fork right in the can, or blend them). Wash and slice the scallions, then wash the zucchini and cut it into small dice.

Heat the olive oil in a pot, add the onion and the white parts of the scallions (set the green parts aside for later), and cook over low heat, stirring, until golden. Add the zucchini and cook for a moment longer. Then add the tomatoes and simmer for 10-15 minutes, stirring from time to time.

Meanwhile, put the pasta on to cook.

Cut the tofu into small cubes (about 5 mm), add it to the sauce and cook for 5 minutes. Wash and dry the parsley, chop it, and add it to the sauce together with the green parts of the scallions. Season the sauce with salt and pepper and add the chili. Drain the pasta, toss it with the sauce and serve.

Enjoy!

I'm sending this recipe to the Viva la pasta! 2 event