Macaroni with Tofu and Spinach

Quick one pot meal for kids and adults too. Protein from Tofu, Spinach for vegetables, Pasta for Carbs - all in one. Time taken - 10 minutes total if you prep the vegetables while pasta is getting cooked. When cooked with oil, the pasta is equally good when cold and can be packed lunch/snack.

  • Macaroni Pasta - 2 cups
  • Spinach - 2 cups packed
  • Tofu - 1 cup diced
  • Garlic - 1tsp minced
  • Italian seasoning - 1tsp
  • Chilli Flakes - 1/2 tsp or according to taste
  • Butter - 1 tbsp
  • Black pepper(fresh ground) - 1/2 tsp
  • Black salt - 1/4tsp
  1. Boil water, add salt. After adding salt, the water should taste like tears - just a tinge salty. Err on the side of caution and add less salt. You can always add it in the end.
  2. Add pasta and cook as per packet instructions.
  3. While pasta is cooking, heat pan with butter and olive oil.
  4. Add garlic and diced tofu.
  5. Fry for 2 minutes until tofu is just heated thru and add spinach. Cook until spinach is wilted.
  6. Strain pasta, rinse in cold water.
  7. Add pasta, Italian seasoning, chilli flakes, black salt, black pepper and mix everything.
  8. Heat thru and serve.     
Brands used:
  1. Ka Kim Tofu has a slightly firm texture and is available locally in Bangalore.
  2. MTR Macaroni.
  3. Easy Life Italian Seasoning.
  4. Borges Olive Oil.
  5. Catch Black Salt. 
 PS: The brands are listed for helping the reader. It is not an endorsement of the product in any way.   


  1. I like to use Black Salt when possible. We like the flavor of black salt especially with Tofu.
  2. Butter can be substituted with  olive/sunflower oil without significant difference in taste. Peanut or gingelly oils have a strong flavor which might change the taste of the dish.
  3. Tofu can be replaced with Paneer.
  4. Italian Seasoning can be replaced with fresh coriander. Though I have not tried it. Oregano seasoning packets from Dominos or Pizza hut would work well too.
  5. Freshly cracked pepper makes a lot of difference to the dish.

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