Linguine with spinach and smoked tofu

Crisp fried tofu and peppery spinach make Charlotte Jost's tasty pasta supper a fabulous meat free meal
Linguine with spinach and smoked tofu
  • Rating:
  • Effort: easy



  • 4 tbsp olive oil
  • 1 packets fresh smoked tofu, sliced
  • 1 large white onion, diced
  • 2 clove garlic, crushed
  • 1 packets spinach leaves
  • 150 g frozen peas
  • 1 cartons soya cream
  • 2 tbsp leaves basil
  • 1 pinches black pepper
  • 400 g linguine


1. Heat two tablespoons of the oil in a frying pan and fry the tofu until crisp. Remove from the pan.

2. Add the remaining oil to the pan and fry the onion and garlic until soft. Add the spinach and cook until the excess liquid has evaporated. Stir in the peas.

3. Add half a carton of cream along with tofu to pan. Stir well, but do not allow the mixture to boil. Add the basil and season to taste.

4. In the meantime, cook the pasta according to the instructions on the packet. Drain and toss with the tofu mixture. Serve with Parmesan cheese or the dairy free equivalent.

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