Rigatoni alla Norma with Spicy Tofu

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Rigatoni
• 250 g firm plain tofu
• 1 pc eggplant
• 400 g canned chopped tomatoes
• 2 pc garlic cloves
• 2 tbsp olive oil
• 1 tsp smoked paprika powder
• 1 tsp dried oregano
• 1 pinch chili flakes
• 2 tbsp nutritional yeast flakes
• 1 bunch basil
• salt
• black pepper

Method

1. Bring salted water to a boil in a large pot. Cook the rigatoni in it until al dente according to the package instructions, then drain and reserve a ladle of the cooking water.
2. Wash the eggplant, dice it, and fry it in 1 tbsp olive oil in a large pan over medium to high heat for about 8 minutes, until golden brown and soft. Season with salt and remove from the pan.
3. Pat the tofu dry, cut it into small cubes, and fry until crispy in the remaining olive oil in the pan. Season with paprika powder, oregano, chili flakes, salt, and pepper.
4. Finely chop the garlic cloves, add them briefly to the pan with the tofu, and fry for 1 minute. Add the tomatoes and simmer for 5 minutes.
5. Fold in the eggplant cubes, season the sauce with salt and pepper, and stir in the nutritional yeast flakes.
6. Toss the rigatoni with some of the cooking water into the sauce and mix well. Pick the basil leaves, roughly chop them, and scatter over the top.