Palermo tofu pasta in the oven
Palermo tofu pasta is an easy and delicious one-pot wonder for the whole family. Mix all the ingredients and let the oven take care of the rest.
4 servings | Preparation time 1 h | Oven temperature 200°C
Ingredients
1 pack (300 g) marinated tofu
1 onion
1 clove of garlic
8 dl water
1 tbsp rapeseed oil
1 ½ tsp curry powder
1 tsp tarragon
2 tbsp wheat flour
1 vegetable stock pot
1 prk (2 ½ dl) cheese-flavoured Kauraruoka
1 tbsp lemon juice
300 g gnocchi
1 bag (150 g) vegan grated cheese (such as Oddlygood grated)
You will also need
2 tsp rapeseed oil
(flat-leaf parsley)
Preheat the oven to 200°C. Dry the surfaces of the tofu and cut it into small cubes. Peel and finely chop the onions. Boil the water in a kettle or saucepan.
Fry the tofu cubes until golden brown in oil in a pan. Add the onions and continue frying for a few minutes. Season with curry powder and tarragon. Sprinkle the flour into the mixture and stir. Add the stock pot, Kauraruoka and lemon juice, and bring to the boil.
Grease a baking dish (35 x 25 cm). Pour the raw pasta and water into the baking dish. Mix the tofu sauce and the grated cheese into the mixture. Bake in the oven for 35–40 minutes. Allow to rest for 10 minutes. Garnish with flat-leaf parsley if you like.
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