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Before you jump to Healthy Tofu and Tomato Pasta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now a lot more popular than in the past and rightfully so. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can put a drain on the economy. No matter where you look, people are encouraging you to live a more healthy lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. It is likely that lots of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make some simple changes that can start to make a good impact on our everyday eating habits.
You can get results without removing foods from your diet or make substantial changes immediately. It’s not a bad idea if you want to make big changes, but the most important thing is to gradually switch to making healthier eating selections. As you get accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than before. Over time, your eating habits will change and your new eating habits will completely replace the way you ate before.
All in all, it is not difficult to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to healthy tofu and tomato pasta recipe. To make healthy tofu and tomato pasta you only need 11 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook Healthy Tofu and Tomato Pasta:
- Get 80 grams Pasta
- You need 1/2 block Firm tofu
- Use 80 grams Canned whole tomatoes
- Take 1/4 Onion
- You need 1 clove Garlic
- Prepare 1 Red chili pepper
- Prepare 1 tbsp Ketchup
- Take 1/2 tsp Soup stock granules
- Prepare 1 dash Black pepper
- Take 1 tbsp Salt
- Prepare 1 Olive oil
Steps to make Healthy Tofu and Tomato Pasta:
- Wrap the tofu in paper towels, and put a weight on top. Leave for a while to drain off the water.
- Finely chop the garlic and onion. Take the blossom ends off the chili pepper and canned tomato, remove the seeds and chop up roughly.
- Boil plenty of water in a large pot.
- Put the olive oil, garlic and chili pepper in a frying pan and turn the heat on to low.
- Stir fry until the olive oil is fragrant. Break the tofu into the frying pan with your hands, and stir fry over bling heat while crumbling the tofu and evaporating the moisture.
- When the tofu looks like ground chicken and the moisture is gone, add the onion and stir fry over low heat.
- Put the salt in the boiling pot of water and cook the pasta.
- When the onion is transparent add the chopped up tomato, 1 cup (180 ml) of the pasta boiling water, soup stock granules and ketchup, and simmer over low heat.
- When the sauce has reduced a little season with black pepper.
- Put the freshly boiled pasta in the frying pan. Mix with the sauce rapidly using tongs, and it's done.
- This pasta is pretty low in calories since it uses tofu, but it's still very hearty.
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