Rigatoni alla Norma with Spicy Tofu

Rigatoni alla Norma mit knusprigem Tofu: Aubergine, Tomaten und Basilikum treffen auf würzige Tofuwürfel und Hefeflocken für eine herzhafte, eiweißreiche Pasta. Das Gericht ist schnell gemacht und sättigt gut.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Rigatoni
• 250 g plain firm tofu
• 1 Stück eggplant
• 400 g canned chopped tomatoes
• 2 Stück garlic cloves
• 2 EL olive oil
• 1 TL smoked paprika
• 1 TL dried oregano
• 1 Prise chili flakes
• 2 EL nutritional yeast flakes
• 1 Bund basil
• salt
• pepper

Method

1. Bring salted water to a boil in a large pot. Cook the rigatoni in it according to the package instructions until al dente, then drain, reserving a ladleful of the cooking water.
2. Wash the eggplant, cut it into cubes 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 in the remaining olive oil in the pan until crispy. Season with smoked paprika, 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. Add the rigatoni to the sauce with a little cooking water and toss well. Pick the basil leaves, chop them roughly and scatter them over the top.