zoom Italian-style tofu with black olives & linguine

    Save to your scrapbook

    Italian-style tofu with black olives & linguine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Italian-style tofu with black olives & linguine

    • Vegetarian
    • Vegan
    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 2


    1 tsp light olive oil
    1 red onion, finely chopped
    95g Taifun Tofu Rosso
    75ml red wine
    2 tbsp Cooks’ Ingredients Sundried Tomato Paste
    1 tsp Cooks’ Ingredients Organic Mixed Herbs
    25g pitted black olives, roughly chopped
    ¼ tsp vegan vegetable bouillon powder
    ½ x 25g pack flat leaf parsley, chopped
    125g essential Linguine
    25g Sheese Vegan Grated Mozzarella Style (selected stores) 


    1. Heat the oil in a saucepan and gently fry the onion for 5 minutes until lightly browned. Lightly mash the tofu on a plate to break it up and add to the pan, stirring for 2 minutes. Add the wine, then the tomato paste, mixed herbs, olives, bouillon powder, half the parsley, plenty of black pepper and 100ml water. Cook gently for 5 minutes.

    2. Cook the pasta in boiling, lightly salted water for 8-10 minutes until just tender. Lightly drain, returning the pasta to the pan with a little water still clinging. Add the tofu sauce and stir gently to combine. Transfer to plates and serve topped with the vegan mozzarella style and remaining parsley.

    Cook’s tip A drizzle of good olive oil to finish and extra black olives and vegan mozzarella style would dress it up a little for a more indulgent weekend dish. If you’d rather not use wine, try a little tomato juice or passata instead.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars