Curried Tofu with Pasta

Curries are typically long, labor-intensive, and complicated. Lucky for you, this one isn’t — and it makes a pasta and sauce a lot more interesting.

Ingredients

1 tbsp olive oil

1 medium white onion, diced

1 (14 oz) block extra-firm tofu, crumbled

1 red bell pepper, thinly sliced

1 jalapeño, seeded and finely diced

3 garlic cloves, minced

1 1/2 tbsp yellow curry powder

2 tsp fresh ginger, minced

1 tbsp tomato paste

2 tbsp all-purpose flour

4 cups low-sodium vegetable broth

1 lb pasta (chickpea, regular, or other)

1/2 cup pasta cooking water, reserved

1 tsp lime zest

1/4 cup fresh lime juice (about 2 limes)

Thinly sliced scallions, for serving

Kosher salt, to taste

Preparation

1. Heat the oil in a large pot over medium heat. Add the onion, tofu, and bell pepper and cook, stirring occasionally, until the onion and pepper are softened, about 6–8 minutes. Add the jalapeño, garlic, curry powder, and ginger and cook, stirring constantly, until fragrant, about 1–2 minutes.

2. Add the tomato paste and cook, stirring constantly, until it darkens and coats the vegetables, about 3 minutes.

3. Add the flour and cook, stirring constantly, until toasted and no dry flour remains, 1–2 minutes.

4. Pour in the broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce has reduced by half, about 20 minutes.

5. While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the pasta per package directions until al dente. Reserve 1/2 cup of the cooking water before draining. Drain and add directly to the sauce, tossing to coat. If the sauce is too thick, loosen with a splash of the reserved pasta water.

6. Remove from heat. Stir in the lime juice and zest. Scatter with the sliced scallions and serve immediately.

Notes

Inspired by Delish Knowledge.