This simple Mexican taco sauce goes not only well with any pasta but also with homemade tortillas. It makes a great filling for Burritos, Tacos, and Mexican tortilla Lasagna too.
Ingredients
2 tbsp extra virgin olive oil
1 onion chopped
2 carrots chopped
7 oz firm tofu crumbled
2 cup chopped tomatoes
1 cup water
1 tbsp tomato puree
1 tsp red chilli powder
1 tsp sugar
salt and pepper to taste
1 cup black beans (i used canned)
2-3 cups pasta of your choice
fresh parsley to garnish
Method
Heat the oil in a pan. Add the onions and sauté until translucent
Now add the carrots and cook for 2-3 minutes.
Add the tofu, water, tomato paste and chopped tomatoes and stir to combine. Season with salt and pepper and sugar to taste.
Reduce the heat to low and cook for 8-10 minutes. until thickened. Now add the uncooked pasta and 1 cup of water to the sauce and simmer until the pasta is al dente for about 8 minutes.
Finally stir in the beans and adjust the seasonings as needed.
Serve and garnish with parsley and Enjoy!
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