I have submitted my recipe to September's Credit Crunch Munch linkup which is being hosted by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All. Joining in this linkup is becoming habitual and I enjoy deciding which of our meals will best suit their theme of frugality. For my Cajun Tofu Pasta I used up a bag of penne which had been in the cupboard for a while and also made inroads into a tin of Cajun Spice blend that is actually already past its best before date, but still flavoursome and fiery!
|Cajun Tofu Pasta|
100g penne pasta
Pack of Oasis marinaded tofu, chopped into bitesize pieces
Splash rapeseed oil
1/2 onion, finely chopped
Garlic clove, finely chopped
1 tsp Cajun seasoning blend
400g tin chopped tomatoes
Good glug of white wine
Salt and pepper
Cook the penne pasta according to the pack instructions. Drain and set aside.
Heat the oil in a pan and add the onion and garlic. Cook over a medium heat until softened but not browned.
Add the Cajun seasoning and stir to combine. Dave doesn't like too much spice heat in his food so I only used 1 tsp, then scattered more over my own plateful as a garnish after serving. You could add a couple of tsps at this point if everyone who will be eating likes spicier food.
Add the tomatoes and wine to the pan. Bring to the boil, then lower the heat and simmer for about twenty minutes to mature the sauce. Season to taste with salt and pepper.
Stir in the tofu. I used Oasis Deep Fried and Marinated Tofu for this meal. It has already been pressed and fried so just needing chopping before cooking which is a real time saver. I liked its tangy gingery flavour too. If you are using a different brand, you might need to press and fry it before starting on the rest of the preparation.
Cook the tofu in the sauce for about five minutes, until piping hot, then stir in the cooked pasta and heat through.
Serve immediately, with the jar of Cajun spice on the table so diners can add extra zing to their meal if they want!