Ingredients
The following ingredients have 4 Servings
- 8 ounces gluten free fusilli noodles ( I used brown rice)
- 1 cup chopped onions
- 1 tablespoon olive oil
- 1 clove garlic (minced)
- 14 ounces extra firm tofu (crumbled into small pieces)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne
- 1 teaspoon Mexican oregano (crushed )
- Salt and pepper
- 1 1/2 cups marinara sauce
- 1/2 cup diced tomatoes
- Shredded vegan cheddar (for topping (optional))
- Chopped cilantro (for topping (optional))
Instruction
- Cook the fusilli noodles according to package directions, but a couple of minutes less since they will be cooked again with the sauce. Drain the pasta saving about 1/4 cup to 1/2 cup pasta water.
- Add olive oil to a hot pan. Add chopped onion and cook until translucent.
- Add garlic. Cook 30 seconds.
- Add crumbled tofu. Cook for about 5-10 minutes, or until starting to turn golden brown in areas.
- Add herbs and spices,marinara sauce, and diced tomatoes. Mix thoroughly and cook for a few minutes.
- Add pasta with the pasta water and cook until cooked through, about two minutes.
