The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Peri-fast smoked tofu pasta
Let the taste do the talking with this far-flung fusion dish! Sizzled cubes of smoky tofu feel right at home in tomatoey sauce stuffed with peppers, onions and peas. A sprinkling of spicy peri-peri, zip of lime and sprinkling of coriander and it's ready to stir into pasta. So wrong it's right!
SWK: Source of fibre
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 200g Cassarecce Pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 1 handful of fresh coriander
- 1 unwaxed lime
- 150g peas
- 1 onion
- 1 pepper
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 110g baby tomatoes
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 685
Protein: 40g
Carbs: 102g
Fat: 14g
Ingredients
- 400g Cassarecce Pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 2 onion
- 2 pepper
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 200g baby tomatoes
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 tsp peri-peri seasoning (Garlic Granules, Ground Paprika, Red Pepper, Crushed Chilies, Onion Granules, Rubbed Oregano, Lemon Peel, Birds Eye Chilli Powder, Cracked Black Pepper)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g passata (tomatoes, salt, citric acid)
- 150g peas
- 1 handful of fresh coriander
- 2 unwaxed lime
Nutritional Information
Calories: 644
Protein: 37g
Carbs: 97g
Fat: 13g
Peri-fast smoked tofu pasta
Let the taste do the talking with this far-flung fusion dish! Sizzled cubes of smoky tofu feel right at home in tomatoey sauce stuffed with peppers, onions and peas. A sprinkling of spicy peri-peri, zip of lime and sprinkling of coriander and it's ready to stir into pasta. So wrong it's right!
Cook time:
20 mins
Cuisine:
African
Food group:
Vegan
Allergens: Wheat, Soya, Celery
Cooking Instructions
Before you start
- 1x medium saucepan
- 1x non-stick frying pan
Set your pasta simmering
- Cook the pasta in boiling water for 8-9 mins, then drain.
Ace the base!
- Meanwhile, peel and thinly slice the onions, and deseed and thinly slice the peppers. Drain the tofu, pat dry with kitchen roll and cut into 2cm cubes.
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions, peppers, tofu and tomatoes for 4-5 mins.
Sort that sauce
- Squeeze in the garlic paste, sprinkle in the peri-peri and cook for 1 min.
- Add half the stock cube, pour in the passata and 100ml water (use all the stock and 150ml water for 4 portions). Stir well and simmer for 5 mins (7 mins for 4 portions) until the veg is cooked.
- Add the peas and cook for 2 mins.
Add your final touches
- Chop half the coriander. Halve the limes and cut 1 half (2 halves for 4 portions) into wedges.
- Stir the pasta and chopped coriander into the sauce and squeeze in the juice from the remaining lime (to taste).
- Scatter the rest of the coriander over the tofu pasta, then serve with the lime wedges for squeezing.