Smoky Tofu Harissa Conchiglie
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
Ingredients
Prepare the ingredients
<item-todo-done>1 large clove garlic<item-todo-done><item-todo-done>500g conchiglie pasta<item-todo-done>
Start the sauce
<item-todo-done>2 tsp olive oil<item-todo-done><item-todo-done>200g smoked tofu<item-todo-done><item-todo-done>2 tsp rose harissa paste<item-todo-done><item-todo-done>1 tsp tomato purée<item-todo-done><item-todo-done>400g tin polpa tomatoes<item-todo-done><item-todo-done> salt, pepper & sugar<item-todo-done>
Finish and serve
<item-todo-done>10g basil<item-todo-done><item-todo-done> nutritional yeast<item-todo-done><item-todo-done> plant-based parmesan<item-todo-done>
Before you start
Kettle boiled | Large stock pot | High sided frying pan
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.
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.
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.