Ready to make a gorgeous plate of food, Chef? You will start with a bed of al dente pasta, coated in a rich, tangy tomato sauce. Top this with crispy, herb-crusted tofu slices, then drizzle a cashew cream cheese sauce over. Finish with fresh oregano and toasted seeds. Looks almost too good to eat!
Serving guide
Choose your portion size.
MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the Oregano, and 150ml [300ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
CASHEW CREAM CHEESE
In a small bowl, season the cashew cream cheese and set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 60ml [120ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining Oregano. There you have it!
MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the Oregano, and 150ml [300ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
CASHEW CREAM CHEESE
In a small bowl, season the cashew cream cheese and set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 60ml [120ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining Oregano. There you have it!
MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the Oregano, and 450ml [600ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
CASHEW CREAM CHEESE
In a small bowl, season the cashew cream cheese and set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 180ml [240ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining Oregano. There you have it!
MARINATION
In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
TOASTY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCE, SAUCE & MORE SAUCE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the Oregano, and 450ml [600ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick.
CASHEW CREAM CHEESE
In a small bowl, season the cashew cream cheese and set aside.
CRUMBED
In a shallow bowl, combine the flour (seasoned lightly) with 180ml [240ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season.
TIME TO EAT
Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining Oregano. There you have it!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R88.97
for 4 servings · R22.24 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Rigatoni Pasta needs 400 gBronze Die Rigatoni Pasta 500 g 500 g at R59.99 · 80% of packR47.99
-
Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Pasta Seasoning
- Non-GMO Tofu
- Cashew Nut Cream Cheese
- Low Sodium Soy Sauce
- Cake Flour
- Herb Crumb
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crispy Tofu & Creamy Tomato Pasta?
The preparation time for Crispy Tofu & Creamy Tomato Pasta with cashew cream cheese is between 25 and 40 minutes.
What is the total time required to make Crispy Tofu & Creamy Tomato Pasta with cashew cream cheese?
The total time required to make Crispy Tofu & Creamy Tomato Pasta with cashew cream cheese is between 40 and 55 minutes.
How many servings does Crispy Tofu & Creamy Tomato Pasta provide?
4 servings
What are the main ingredients in Crispy Tofu & Creamy Tomato Pasta?
Cake Flour, Cashew Nut Cream Cheese, Garlic, Herb Crumb, Low-Sodium Soy Sauce, Non-GMO Tofu, Onion, Oregano, Pasta Seasoning, Rigatoni Pasta, Sunflower Seeds, Tomato Passata
What is the nutritional information of Crispy Tofu & Creamy Tomato Pasta?
Calories: 793, Carbs: 119 grams, Fat: grams, Protein: 36.3 grams, Sugar: 17.1 grams, Salt: 1052 grams
How do I prepare Crispy Tofu & Creamy Tomato Pasta?
TIME TO EAT: Serve up the tomato pasta and lay over the crispy tofu slices. Drizzle with the cashew cream cheese. Scatter over the sunflower seeds and the remaining oregano. There you have it! CRUMBED: In a shallow bowl, combine the flour (seasoned lightly) with 60ml [120ml]|#7DA0D7 of water until smooth. Prepare another dish with the herb crumb. Dip the tofu into the wet flour mixture and then into the crumb. Place a clean pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed tofu until golden brown, 1-2 minutes per side. Drain on paper towel and season. CASHEW CREAM CHEESE: In a small bowl, season the cashew cream cheese and set aside. SAUCE, SAUCE & MORE SAUCE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic and fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata. Mix through the pasta seasoning, ½ the oregano, and 150ml [300ml]|#7DA0D7 of water. Reduce the heat and simmer until reduced, 8-10 minutes (stirring occasionally). In the final minute, add a sweetener (to taste), the pasta, and seasoning. Remove from the heat. Loosen with the reserved pasta water if too thick. TOASTY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 15-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. MARINATION: In a bowl, coat the tofu slabs in the soy sauce, a drizzle of oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Crispy Tofu & Creamy Tomato Pasta?
Cake Flour, Cashew Nut Cream Cheese, Garlic, Herb Crumb, Low-Sodium Soy Sauce, Non-GMO Tofu, Onion, Oregano, Pasta Seasoning, Rigatoni Pasta, Sunflower Seeds, Tomato Passata
How many calories does Crispy Tofu & Creamy Tomato Pasta have?
793 calories
How much fat content does Crispy Tofu & Creamy Tomato Pasta have?
grams