Chickpea pasta alla Norma with oven-salted tofu

Ingredients

For 1 serving

• Chickpea pasta70 g
• Eggplant200 g
• Chopped tomatoes200 g
• Tofu100 g
• Nutritional yeast6 g
• Basil5 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Saltto taste

Contains: soy,

In season: July – September

Method

1. Heat the fan oven to 200 °C and line a baking tray with baking paper. Pat the tofu very dry with kitchen paper, salt it generously all over and put it whole in a corner of the tray.
2. Wash and trim the aubergine and cut it into roughly 2 cm cubes; toss with half the oil and a pinch of salt and spread it on the tray next to the tofu.
3. Bake for 20 minutes, turning the aubergine halfway, until golden and soft and the tofu is dry and firm: grated, it will recall ricotta salata.
4. Meanwhile heat the remaining oil in a frying pan over a medium heat with the crushed garlic for 1 minute, until sizzling, add the chopped tomatoes and a pinch of salt and simmer for 10 minutes over a low heat, until the sauce thickens; remove the garlic. Bring the pasta water to the boil and salt it.
5. Cook the chickpea pasta for the time on the packet, until al dente; stir the aubergine and torn basil into the sauce.
6. Drain the pasta, toss it with the sauce and grate the tofu over it on the coarse side, mixed with the nutritional yeast.