This is a deliciously satisfying pasta with vegetables, tofu, and the kick of flavor only soy chorizo can bring to food in a tomato sauce. I use a mix of broccoli, cauliflower, and carrots.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • Bring a large pot of lightly salted water to a boil. Cook shell pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

  • While pasta cooks, place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.

  • Heat 1 teaspoon oil in a small frying pan over medium heat. Add soy chorizo. Cook and stir until heated through, about 1 minute.

  • Heat remaining oil in a separate frying pan. Add tofu, garlic salt, and pepper and cook until heated through, about 5 minutes. Add cooked chorizo and mixed vegetables. Mix and turn together until vegetables are slightly cooked, 3 to 5 minutes. Add spaghetti sauce and mix until heated through, about 5 minutes. Drain pasta and serve sauce on top.

Nutrition Facts

424 calories; 13.5 g total fat; 3 mg cholesterol; 690 mg sodium. 61.3 g carbohydrates; 16.9 g protein; Full Nutrition