Smoky Tofu Pasta with Lemon Yogurt

Crisp spiced tofu and hot pasta sit over cool lemon-garlic yogurt.

Cooking time ≈ 35 min

Estimated nutrition · Per serving
≈ 580 kcal · Protein 25 g · Carbs 71 g · Fat 22 g

Ingredients

• For the crispy tofu
• 200 g extra-firm tofu
• 3 tbsp olive oil
• 1 small brown onion, finely diced
• 3 cloves garlic, crushed
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp sweet paprika
• ½ tsp chili flakes
• Salt and black pepper
• 60–80 ml pasta water
• For the lemon-garlic yogurt
• 200–250 g Greek-style yogurt
• 1 garlic clove, finely grated or minced
• Juice of ½ lemon
• Salt
• For serving
• 250 g conchiglie or farfalle
• Lemon zest
• Fresh parsley, optional
• Cherry tomatoes, optional
• Thinly sliced red onion, optional

Method

1. Mix yogurt with garlic, lemon juice and salt, then refrigerate. Cook pasta al dente, reserving its water.
2. Crumble tofu. Fry in 2 tbsp oil for 3–4 minutes undisturbed, then another 4–5 minutes while stirring; remove when crisp.
3. Soften onion in the remaining oil for 3–4 minutes. Add garlic, tomato paste and spices for 1–2 minutes. Stir in 60–80 ml pasta water and cook 30–60 seconds.
4. Return tofu, add pasta and toss, loosening with more cooking water if needed. Serve over yogurt with lemon zest and optional fresh toppings.