Red lentil pasta with tofu ragù

Ingredients

For 1 serving

• Red lentil pasta70 g
• Tofu130 g
• Tomato passata150 g
• Carrots40 g
• Onion30 g
• Extra virgin olive oil1 teaspoon
• Bay leavesto taste
• Saltto taste

Contains: soy,

Method

1. Drain the tofu, pat it dry with kitchen paper and crumble it with a fork into irregular pieces. Peel the carrot and onion and chop them finely.
2. Heat the olive oil in a frying pan over medium heat and soften the carrot and onion for 5 minutes, until the onion is translucent.
3. Add the tofu and brown it for 5 minutes over medium-high heat, stirring, until lightly golden: this gives it a mince-like texture.
4. Add the tomato passata, a bay leaf and a pinch of salt and cook over low heat for 15 minutes, until the ragù is thick. Meanwhile bring the pasta water to the boil.
5. Salt the water and cook the red lentil pasta for the packet time, until al dente; drain gently, remove the bay leaf and toss with the ragù.