Creamy Tomato Casserole with Tofu
- Yield
- ~1.5 liters (6¼ cups)
- Time
- 30–40 min
Oil-Free
A warm, hearty tomato-based casserole with wholegrain pasta, tofu, and blended cashews for a creamy texture.
Ingredients
- 50 g (1.8 oz) wholegrain fusilli or penne pasta
- 800 g (28 oz) crushed tomatoes
- 0.5 dl (3 tbsp + 1 tsp) coconut milk or coconut cream
- 2 tsp herb salt
- 1 clove garlic, pressed
- 1 yellow onion
- 40 g (1.4 oz) leek
- 1 tsp honey
- 200 g (7 oz) natural tofu
- 0.5 dl (3 tbsp + 1 tsp) cashew nuts
- 1 dl (⅖ cup) water (for blending with cashews)
Instructions
- Boil the pasta in a saucepan with enough water until al dente. Drain and set aside.
- Chop the onion and leek. Place them in a 2-liter casserole pot, cover with a lid, and sauté on low heat for 2–3 minutes.
- Add the crushed tomatoes, coconut milk, herb salt, garlic, and honey. Stir to combine and bring to a gentle boil over medium heat.
- Dice the tofu and add it to the casserole, stirring to distribute evenly.
- Add the cooked pasta and mix well, maintaining a steady simmer.
- Place the cashews and water in a blender and blend until completely smooth. Pour this mixture into the casserole, stir, and cook for 1–2 minutes to thicken.
Tips & Variations
- Add fresh basil or oregano for extra flavor.
- Substitute gluten-free pasta to make the recipe gluten-free.
