Creamy, one-pot romesco sauce pasta with spicy cajun tofu is a 30-minute meal that’s packed with amazing flavors! While the pasta and romesco sauce cook together in a single pot, you have plenty of time to make the toothsome, spiced tofu.
– roasted red peppers – almonds – garlic – lemon juice – olive oil – onion – pasta – tofu – lime juice
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Prepare romesco sauce by blending roasted bell peppers and other ingredients in a food processor until coarse with no large almond chunks. Adjust salt to taste. For smoother consistency, blend longer. Set sauce aside.
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Prepare pasta. Heat oil in skillet over medium heat, add onion and salt, cook until translucent. Add spices, water, mix. Add pasta, press into water. Cover and cook 12-19 mins, stir occasionally. Check pasta doneness. When al-dente, turn off heat. Add romesco sauce, toss to coat. Simmer briefly, let flavors meld with lid covered.
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Create tofu topping: Press, slice tofu. Brush with lime juice. Mix spices, sprinkle over tofu. Marinate or grill immediately. Heat skillet, add oil, grill tofu till golden. Remove, slice, top pasta. Garnish with parsley, pepper flakes, and salt. Store pasta and tofu separately in sealed containers, up to 3 days. Reheat in microwave.
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