As fall approaches, I often find myself craving spaghetti. Maybe it’s the nostalgia of gulping down noodles in one go or wiping tomato sauce splatter off my shirt. There’s something appealing about keeping it simple with just noodles and sauce.
As a busy professional trying to eat more intentionally, one of the hardest things is incorporating more protein into my meals. Don’t get me wrong, I love fats, carbs, and protein equally, but protein tends to be more elusive, especially when it comes to classic comfort foods like spaghetti, where carbs are the focus.
Rather than compromise, I found the perfect solution: add silken tofu to tomato sauce.
Why My Improved 1-Ingredient Version Makes the Best Spaghetti
Yes, it has to be silken tofu. You might be able to get away with soft tofu, but definitely not firm or extra-firm tofu. Silken tofu is so soft and delicate that when blended in a food processor, it has a light, airy, and creamy texture without any grains.
Since tofu has a mild flavor, it pairs perfectly with any sauce and adapts to its flavor profile. Blended silken tofu also thickens the sauce, helping it coat and adhere to the noodles.
Simple recipes / Frank Tiu
How to try my 1 ingredient upgrade
For my upgraded spaghetti with tomato sauce, I mix one block of silken tofu, about 16 ounces, with four cups of jarred tomato sauce. Depending on the tomato sauce I have on hand, I can add a little salt to taste, but I often find that canned tomato sauce is a bit salty, which the silken tofu helps tone down.
Feel free to add more tomato sauce for a thinner sauce with more tomato flavor, but I prefer the easy ratio of one block of silken tofu to one quart of tomato sauce. Once the sauce and tofu are well combined, I let the sauce simmer gently until it is hot and starting to bubble before stirring it in and swirling the al dente spaghetti.
