If you’ve never tried spaghetti with eggplant and spicy tofu ragu, today is the day!
Today, we want to introduce you to a recipe that combines traditional Italian pasta with the innovative touch of tofu ragu. No, we’re not trying to offend our Bolognese cousins.
This is simply a quick, tasty and easy way to shake up the menu, replacing meat with an equally protein-rich ingredient, without sacrificing flavor.
Sure, it’s not the same ragu, and even calling it ragu may be a resounding blasphemy, but trust me, this dish is explosive.
This is a flavorful dish, perfect for those following a vegan diet, but also for those who wish to diversify their menu with light and nutritious alternatives.
Ingredients For 4 people
- 320g of whole wheat spaghetti
- 2 medium eggplants
- 300 grams of tofu, if you can find silky tofu, even better
- 3 cloves of garlic
- 5 grams of ground cinnamon
- 5 grams of nutmeg
- 5 grams of ground cumin
- 1 fresh chili pepper
- 400g of tomato pulp
- 35 grams of extra virgin olive oil
- 10 grams of salt
- 10 grams of black pepper
- 35 grams of fresh parsley
- 3 leaves of basil, optional
- Start by cutting the eggplants into large cubes and the tofu into small pieces.
- Cook or even better grill the eggplants until they are golden, drain on absorbent paper, and set aside.
- In the same non-stick pan, sauté the garlic cloves in a drizzle of oil, then add the chopped chili pepper. Add the tofu to the pan and let it brown for a few minutes. Let everything cook for about 10 minutes, stirring occasionally.
- Pour the tomato pulp into the pan, season with salt, pepper, add the spices, and let it cook for about 20 minutes, or until the sauce is well blended. Add the eggplants and chopped parsley to the sauce.
- In the meantime, cook the spaghetti in boiling salted water, following the instructions on the package for an al dente texture.
- Drain the pasta and combine it with the tofu and eggplant ragù, mixing well to blend everything together. Plate the spaghetti, garnish with fresh basil leaves, and serve immediately.
It may not be Bolognese, but this ragù is not afraid of comparisons, especially if you want a hefty dose of plant-based proteins: 6.2 grams per 100 grams. Enjoy!
Which wine should I pair?
- Falanghina del Sannio DOC: This white from Campania offers a freshness that contrasts with the spiciness of the dish, with its lively acidity that cleanses the palate.
- Etna Bianco DOC: An intense and aromatic Sicilian white, often produced with the native Carricante grape variety. Its mineral and citrus notes go well with eggplant and tofu.
- Rosato di Negroamaro Salento IGT: This Apulian rosé offers fruity notes and good acidity that can balance the full and spicy taste of the tofu ragout.
- Langhe Nebbiolo DOC: A light red from Piedmont with moderate tannins and good acidity, it can be a good complement to ragù without overpowering the flavor of the aubergine.
- Cerasuolo d’Abruzzo DOC: A robust and fruity rosé with a good structure and a pleasant freshness, capable of keeping up with the complexity of the dish.
Which cocktail should I pair?
Chili pepper invites caution, so choose a drink that is not too alcoholic, sparkling, fresh, and has a sweet aftertaste, like the Mojito cocktail.