Smoky Tofu Harissa Conchiglie
- Super simple
- 0:25 m
- 9 ingredients
Harissa is just such a wonderful ingredient, that you can be forgiven for putting it with almost anything. It's that good. Couple it with smoked tofu and soft conchiglie pasta however and you have a dish for the ages. It's smoky, it's juicy and it packs that harissa punch that everyone loves. It's a real favourite over at BOSH! HQ and we can't wait for you to try it.
Serves: 4
Ingredients
Prepare the ingredients
- 1 large clove garlic
- 500g conchiglie pasta
Start the sauce
- 2 tsp olive oil
- 200g smoked tofu
- 2 tsp rose harissa paste
- 1 tsp tomato purée
- 400g tin polpa tomatoes
- salt, pepper & sugar
Finish and serve
- 10g basil
- nutritional yeast
- plant-based parmesan
Before you start
Kettle boiled | Large stock pot | High sided frying pan
Step 1
Prepare the ingredients
- Peel and grate the garlic.
- Tip the conchiglie into a big stock pot filled with boiling salted water and cook according to the package instructions (approx 8 minutes) over high heat.
Ingredients
- 1 large clove garlic
- 500g conchiglie pasta
Step 2
Start the sauce
- Warm the olive oil in the pan over medium heat, crumble in the tofu and fry for 2-3 minutes.
- Add the garlic and stir for 1 minute.
- Add the harissa and the tomato puree and stir for 1 minute.
- Add the tomatoes to the pan, and simmer for 3-4 minutes to thicken the sauce.
- Taste and season to perfection with salt, pepper and sugar.
Ingredients
- 2 tsp olive oil
- 200g smoked tofu
- 2 tsp rose harissa paste
- 1 tsp tomato purée
- 400g tin polpa tomatoes
- salt
- pepper & sugar
Step 3
Finish and serve
- Pick the basil leaves.
- Drain the pasta and add a ladle of pasta cooking water to the pan to loosen the sauce to a coating consistency.
- Add the pasta to the pan and fold to combine and coat.
- Transfer to serving bowls, sprinkle with nutritional yeast or plant based parmesan, garnish with basil and serve immediately.
Ingredients
- 10g basil
- nutritional yeast
- plant-based parmesan