Lemony Chili Tomato Linguine with Crisp Tofu
A 30-minute lemony tomato linguine tossed in a savory yet simple sauce with a little heat from red pepper flakes. Topped with crispy paprika tofu for a protein-packed weeknight dinner.
Ingredients
Tofu
- 16 oz super firm tofu, drained
- 1 ½ tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp nutritional yeast
- ¾ tsp table salt, plus more to taste
- 1 tbsp extra virgin olive oil
Pasta
- 8 oz dry linguine
- 1 tbsp extra virgin olive oil
- ½ large diced red onion, or 2 shallots
- 4 cloves garlic, minced
- ⅛ tsp red pepper flakes, plus more to taste
- 2 ½ tbsp tomato paste
- 2 tsp Better Than Bouillon Vegetable Base
- ½ - ¾ cup reserved pasta water
- 1 oz grated vegan parmesan cheese, like Violife - optional
- ½-1 tbsp fresh lemon juice, about 1/2 lemon
- 2 tbsp fresh chopped parsley
Instructions
- Cook the tofu: Drain the tofu and cut into ½-inch cubes. Toss with the seasonings and drizzle with olive oil. Transfer to the air fryer basket and spread out in a single layer. Air fry at 400°F for 16-18 minutes, shaking halfway through, until crisp.16 oz super firm tofu, 1 ½ tsp garlic powder, 2 tsp onion powder, 2 tsp paprika, 2 tsp nutritional yeast, ¾ tsp table salt, 1 tbsp extra virgin olive oil
- Cook the linguine: While the tofu cooks, bring a large pot of well-salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve ¾ cup pasta water before draining.8 oz dry linguine
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced red onion with a pinch of salt and cook until softened and slightly translucent over medium-low heat, about 2-3 minutes. Add the garlic and cook for about 1 minute.1 tbsp extra virgin olive oil, ½ large diced red onion, 4 cloves garlic
- Make the sauce: Stir in the red pepper flakes and tomato paste. Cook for about 1-2 minutes, stirring frequently, until the tomato paste darkens slightly. Add the bouillon paste and ½ cup reserved pasta water and stir until smooth.⅛ tsp red pepper flakes, 2 ½ tbsp tomato paste, 2 tsp Better Than Bouillon Vegetable Base, ½ - ¾ cup reserved pasta water
- Toss the pasta: Add the drained linguine, vegan Parmesan, lemon juice, and parsley. Toss until the pasta is evenly coated, adding more pasta water as needed to loosen the sauce.1 oz grated vegan parmesan cheese, ½-1 tbsp fresh lemon juice, 2 tbsp fresh chopped parsley
- Serve: Divide between bowls and top with the crispy paprika tofu. Season to taste with additional salt, lemon juice, or red pepper flakes.
Recipe notes
To bake the tofu: Arrange the seasoned tofu in a single layer on a parchment-lined baking sheet. Bake at 425°F for 25-30 minutes, flipping halfway through, until the edges are golden and crisp.
Recipe inspired by & adapted from Green Chef's Chili Shrimp Pasta.