• 245g tofu Tofu, firm
• 270g pasta Pasta, wholewheat, boiled
• 80g spinach Spinach, raw
• 80g aubergine Aubergine
• 200g chopped tomatoes Chopped Tomatoes, canned
• 9g garlic Garlic
• 5g olive oil Olive Oil
• a handful of fresh basil
• 50g mozzarella Mozzarella
• 10g olive oil Olive Oil
• 8g parmesan Parmesan

1. 1

   Prep everything first: wash and trim the spinach and aubergine, then measure out the sauce ingredients.

2. 2

   Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.

3. 3

   Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).

4. 4

   Gently fry the garlic in the olive oil, add the chopped tomatoes and simmer for 10-12 minutes until rich. Tear in the basil at the end.

5. 5

   Meanwhile, steam or stir-fry the spinach and aubergine for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wholewheat pasta first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the parmesan.

7. 7

   Bulking upgrade: add the mozzarella, olive oil for extra energy-dense calories.

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