Tomato Thyme Spaghetti with Crispy Tofu and Summer Vegetables
This vibrant spaghetti dish pairs a rich tomato-thyme sauce with golden crispy tofu and tender summer vegetables for a satisfying main course. It’s bright, savory, and hearty enough for dinner while still feeling light and fresh.
Follow the steps below to cook the desired recipe
1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Reserve about 1 cup of the pasta water, then drain the spaghetti.
2. While the pasta cooks, pat the tofu very dry with paper towels. Season with a little salt and pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the tofu cubes in a single layer and cook, turning occasionally, until crisp and golden on all sides. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the same skillet. Sauté the onion for 3 to 4 minutes until softened and lightly golden.
5. Add the bell pepper and zucchini, season with a pinch of salt and pepper, and cook for 4 to 5 minutes until just tender but still bright.
6. Stir in the tomatoes and thyme, then cook for 6 to 8 minutes until the tomatoes break down into a saucy mixture. Add a splash of reserved pasta water if the sauce looks too thick.
7. Return the crispy tofu to the skillet and gently toss to coat in the sauce. Let everything simmer together for 1 to 2 minutes so the flavors meld.
8. Add the drained spaghetti to the skillet and toss thoroughly, adding more reserved pasta water a little at a time until the sauce evenly coats the pasta.
9. Taste and adjust with the remaining salt and pepper, then serve immediately while hot and glossy.
400g spaghetti
300g firm tofu, pressed and cubed
4 medium tomatoes, chopped
1 onion, finely sliced
1 bell pepper, sliced
1 zucchini, sliced into half-moons
3 tbsp olive oil
2 tsp fresh thyme leaves or 1 tsp dried thyme
1 1/2 tsp salt, divided
1 tsp black pepper, divided
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