Creamy coconut tofu linguine

✔️Lactose-free

Craving a cozy, comforting pasta dish that’s completely lactose-free and plant-based? This creamy linguine with spiced tofu, coconut milk and tomato sauce is a true weeknight favorite. Everything is cooked in one pot, which means less dishes and more enjoyment. Perfect for a quick dinner or as a meal prep recipe for the week.

Ingredients

Tofu

• A drizzle of olive oil

• 375 g tofu

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp paprika powder

• 1 tsp garlic powder

• 1 tsp turmeric

• 0.5 tsp ground ginger

• Sambal – to taste

Sauce & linguine

• 500 g tomato sauce

• 500 ml light coconut milk

• 1 red bell pepper

• 1 tsp paprika powder

• 1 tsp black pepper

• 1 tsp salt

• 1 tsp Napoli seasoning

• 1 tsp garlic powder

• Sambal – to taste

• 3 tsp vegan red pesto

• 500 g linguine

• 400 ml boiling water

• Fresh coriander – to taste

Instructions

1. Cut the tofu into cubes and add them to a large pan with a drizzle of olive oil.

2. Add the spices and sambal and mix well.

3. Cover the pan and cook the tofu until done. Remove the tofu and set aside.

4. In the same pan, add the tomato sauce, coconut milk, sliced red pepper, spices, sambal and red pesto. Stir well and cover for 10 minutes.

5. Add the linguine to the sauce and pour in the boiling water. Cover the pan and cook until the pasta is tender.

6. Finally, mix the tofu and coriander through the linguine.