One Pot Vegan Miso Tofu and Chinese Cabbage Pasta
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
30
minutesThe crispy tofu, tender pasta, and vegetables are gently cooked together in a rich, umami miso broth. This easy one-pot vegan meal is perfect for a cozy and nourishing dinner.
Ingredients
280g firm tofu, cut into cubes
1 shallot, chopped
3 garlic cloves, finely chopped
2 red chillies, deseeded and finely chopped
1 tomato, chopped
1 tbsp red miso paste
1/2 Chinese cabbage, shredded
500ml water (plus extra if needed)
120g macaroni pasta
Rapeseed oil (or olive oil)
Sea salt
Ground black pepper
Fresh parsley, finely chopped (for garnish)
Directions
- Heat a sauté pan over medium heat with a little oil. Add the tofu cubes and cook until golden and lightly crispy on all sides. Remove and set aside.
- In the same pan, add the shallot, garlic, and red chilli. Cook until fragrant, adding a little more oil if needed.
- Stir in the red miso paste and cook gently for 1–2 minutes until aromatic (do not burn).
- Add the chopped tomato and cook until softened, letting it release its juices and deglaze the pan.
- Pour in the water and bring to a boil. Add the macaroni and cook, stirring occasionally, until the pasta is tender.
- Add the shredded Chinese cabbage and simmer for about 5 minutes until softened.
- Return the tofu to the pan and gently mix everything together.
- Season with salt and black pepper to taste.
- Garnish with chopped parsley and serve warm.
Leave a Reply