The 10-minute resting time is used to press excess moisture from the tofu before grating. That matters: coarse shreds have enough surface area to brown, but only if they are spread in a loose layer and left alone long enough to form a crust. A crowded pan or constant stirring turns them soft and pale. Cook until the strands gather into small golden clusters, then add them at the table so they keep their contrast against the sauce.
Main DishesLentil Pasta with Crispy Grated Tofu and Creamy Butternut Sauce
Red lentil fusilli is coated in a silky roasted butternut and oat cream sauce, then topped with crisp-edged grated tofu. Roasting the squash with garlic brings enough sweetness and depth to keep the sauce full-bodied without cheese.
Ingredients
Preparation Steps
Press and grate the tofu
Drain the firm tofu and press it between clean towels under a light weight for 10 minutes. Grate it on the coarse side of a box grater and season it with black pepper.
Roast the butternut
Heat the oven to 220°C. Cut the butternut squash into small cubes, peel the garlic, and toss both with part of the olive oil, a pinch of salt, and black pepper. Roast for 25 to 30 minutes, until the squash is very tender and browned at the edges.
Blend the sauce
Blend the roasted butternut squash and garlic with the oat cream and reserved cooking water until completely smooth. Transfer to a wide pan and warm over low heat until gently steaming.
Cook the lentil pasta
Bring the water to a rolling boil, add the remaining salt, and cook the Organic Red Lentil Pasta until just tender, following the packet timing. Reserve some cooking water, drain well, and add the pasta to the warm butternut sauce.
Crisp the grated tofu
Heat the remaining olive oil in a large non-stick skillet over medium-high heat. Spread in the grated firm tofu and cook for 8 to 10 minutes, stirring only occasionally, until it is golden and crisp in small clusters.
Serve
Divide the sauced lentil pasta between bowls and scatter the crispy grated tofu over the top. Serve straight away so the tofu keeps its crunch.
Recipe insights
The 10-Minute Tofu Press
Keeping Lentil Pasta and Butternut Sauce Loose
Red lentil pasta can become fragile when overcooked, so stop at just tender and move it straight into the warm sauce. The reserved cooking water is useful insurance: add a small splash if the blended squash thickens before it coats the pasta evenly. Keep leftovers for up to three days in the refrigerator. Reheat the pasta gently and crisp the tofu separately in a dry skillet before serving.
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