Tofu and Mushroom Pasta with Tomato Sauce
Before I left for my trip, I was definitely craving a lot more comfort food and started eating slightly differently to fuel my morning marathon training runs. This pasta bowl became a staple. I use chickpea or lentil pasta as it is a good source of protein and then add tofu and lots of delicious tomatoes for flavour. You might have read in my posts over the last couple of weeks, but I have been using my Samsung Gear Sport to track my training and nutrition in one place which I am finding helpful while I get to grips with all this running (I’m training for the London Marathon and am terrified of getting injured)! I’m enjoying all the fresh and colourful food here while I am away but I know this will be the first thing I make when I get home!
Recipe (Serves 4)
280g of firm tofu
200g of chestnut or button mushrooms
400g of pasta
2 tablespoons of sesame oil
a handful of fresh basil
For the sauce
120g sundried tomatoes
300g of cherry tomatoes
1 tablespoon of coconut sugar
2 cloves of garlic
salt and pepper
Place the cherry tomatoes, coconut sugar and garlic (peeled & chopped) with a pinch of salt and pepper in a pan then cover with a lid for about 25 minutes. Stir occasionally.
Heat the sesame oil over a medium heat. Then chop the tofu into small pieces and fry, turning regularly until evenly golden brown. Slice the mushrooms and add these to the pan for about 2-3 minutes. Then mix into the tomato sauce with the chopped sundried tomatoes.
Cook the pasta according to cooking instructions. Drain the pasta, then pour into the pan with the sauce. Mix well, then serve immediately with fresh basil.