Miso Marinated Tofu with Pasta's Last Stand

Miso Marinated Tofu & Pasta's Last Stand

An easy to make anytime pasta with a vegetable packed tomato sauce, using whatever vegetables you have to hand. Jazzed up here with some miso marinated tofu to make a completely vegan meal. You could of course use grated cheese instead.
Course Main Course
Cuisine Italian, Japanese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Choclette @ Tin and Thyme


Miso Marinated Tofu

  • 2 large spring onions - sliced
  • 2 cloves garlic - finely chopped
  • thumb sized piece of ginger - finely chopped
  • 2 heaped tsp barley miso
  • juice of ½ orange
  • 450 g tofu - cut into 2cm squares
  • 1 tbsp olive oil

Pasta's Last Stand

  • 2 tbsp olive oil
  • 1 large onion - finely chopped
  • 2 large carrots - diced
  • 2 sticks of celery - diced
  • 1 large red pepper - diced
  • 2 cloves garlic
  • 2 tbsp water
  • 1 tsp dried Italian herbs or a few sprigs of fresh herbs thyme, basil, oregano, marjoram, parsley
  • 400 g tin chopped tomatoes
  • 2 tsp tomato paste
  • 1 tsp tamari
  • 1 tsp sweet chilli sauce optional, but recommended
  • 320 g fusilli rice pasta or pasta of your choice


Miso Marinated Tofu

  1. Place all of the marinated tofu ingredients except the tofu and olive oil into a bowl and mix everything together. Add the tofu pieces and stir gently until everything is covered. Marinade overnight of possible, but at least ½ an hour. Stir occasionally so that the tofu can absorb as much as the marinade as possible.
  2. Five minutes before the pasta is ready to be served, fry the tofu pieces in the olive oil over a medium heat until they are nicely burnished.

Pasta's Last Stand

  1. Fry the onions, celery, carrots, pepper and garlic in a large pan over a moderate heat for 10 minutes, stirring occasionally.
  2. Add the water and clamp a lid on the pan so that the vegetables can soften. Simmer for about 5 minutes.
  3. Add all the remaining ingredients except the pasta. Bring to a boil, cover and simmer for 15 minutes or longer if you prefer. The longer the sauce simmers, the better it is.
  4. Meanwhile cook the pasta according to packet instructions.
  5. Serve the pasta in large bowls. Ladle on some sauce, then scatter over some miso marinated tofu.

Recipe Notes

Any leftover marinade can be added to the pasta sauce.