WHAT YOU NEED
1/4 onion, finely chopped
3 cloves garlic, minced
1 pack extra firm tofu, pressed of liquid
1-2 tbsp tamari
1 28 oz jar of marinara
2 bay leaves
~1/2 cup reserved pasta water
10 oz pasta
4 large handfuls spinach, fresh or frozen
salt to taste, ~1/2 tsp
HOW TO MAKE
Press tofu of liquid for ~30 minutes before cooking.
Heat your pasta water while you prepare the sauce.
Saute onion on medium heat until fragrant. Add garlic and saute for another minute. Finely crumble the tofu in your hands over onion/garlic, toss to combine. Drizzle 1-2 tbsp of tamari over tofu, toss to incorporate.
Pour marinara sauce over tofu and stir to combine, add bay leaves and simmer until your pasta is done cooking.
Reserve ~1/2 cup pasta water before draining noodles and pour into pasta sauce, followed by spinach, toss until spinach is wilted. Add drained noodles and toss to combine. Salt to taste and serve.