Vegetable and marinated tofu pasta from The Tofu Cookbook by Becky Johnson

Name: Vegetable and marinated tofu pasta from The Tofu Cookbook by Becky Johnson
Ingredients: 60 ml/4 tbsp balsamic vinegar; 60 ml/4 tbsp olive oil; 1 garlic bulb, cut in half horizontally leaves from 4 fresh rosemary or thyme sprigs (optional); 1 red (bell) pepper, seeded and sliced into thick strips; 1 red onion, cut into wedges; 2 courgettes (zucchini), thinly sliced diagonally; sea salt; ground black pepper; 250 g/9 oz dried pasta, such as pappardelle, fusilli or conchiglie; 10–12 cherry tomatoes, halved; 500 g/1¼ lb marinated deep-fried tofu cubes; 30 ml/2 tbsp light soy sauce; 4 carrots, halved lengthways and thinly sliced diagonally; 1 butternut squash, peeled, seeded and cut into small chunks

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This vegetarian tofu pasta recipe is endlessly versatile. Feel inspired to change it to suit the ingredients you have to hand – the more colourful, the better. Make sure that you chop all the...

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Peeler

Ingredients

60 ml/4 tbsp balsamic vinegar
60 ml/4 tbsp olive oil
1 garlic bulb, cut in half horizontally leaves from 4 fresh rosemary or thyme sprigs (optional)
1 red (bell) pepper, seeded and sliced into thick strips
1 red onion, cut into wedges
2 courgettes (zucchini), thinly sliced diagonally
sea salt
ground black pepper
250 g/9 oz dried pasta, such as pappardelle, fusilli or conchiglie
10–12 cherry tomatoes, halved
500 g/1¼ lb marinated deep-fried tofu cubes
30 ml/2 tbsp light soy sauce
4 carrots, halved lengthways and thinly sliced diagonally
1 butternut squash, peeled, seeded and cut into small chunks