Healthy Tofu and Tomato Pasta

• 80 grams Pasta
• 1/2 block Firm tofu
• 80 grams Canned whole tomatoes
• 1/4 Onion
• 1 clove Garlic
• 1 Red chili pepper
• 1 tbsp Ketchup
• 1/2 tsp Soup stock granules
• 1 dash Black pepper
• 1 tbsp Salt
• 1 Olive oil

1. Wrap the tofu in paper towels, and put a weight on top.
2. Leave for a while to drain off the water.
3. Finely chop the garlic and onion.
4. Take the blossom ends off the chili pepper and canned tomato, remove the seeds and chop up roughly.
5. Boil plenty of water in a large pot.
6. Put the olive oil, garlic and chili pepper in a frying pan and turn the heat on to low.
7. Stir fry until the olive oil is fragrant.
8. Break the tofu into the frying pan with your hands, and stir fry over bling heat while crumbling the tofu and evaporating the moisture.
9. When the tofu looks like ground chicken and the moisture is gone, add the onion and stir fry over low heat.
10. Put the salt in the boiling pot of water and cook the pasta.
11. When the onion is transparent add the chopped up tomato, 1 cup (180 ml) of the pasta boiling water, soup stock granules and ketchup, and simmer over low heat.
12. When the sauce has reduced a little season with black pepper.
13. Put the freshly boiled pasta in the frying pan.
14. Mix with the sauce rapidly using tongs, and it's done.
15. This pasta is pretty low in calories since it uses tofu, but it's still very hearty.

pasta, tofu, tomatoes, onion, clove garlic, red chili pepper, ketchup, granules, black pepper, salt, olive oil

Taken from cookpad.com/us/recipes/170672-healthy-tofu-and-tomato-pasta (may not work)