Rasta pasta with coconut sambol

This was a dish that took a series of plant based experiments with a combination and style that I adapted from Mexican vegan tacos and transfor`d to make a curried tofu mince which is a style of cooking I witnessed growing up and originating from the Caribbean. Then adding pasta and fresh coconut to the dish. BOOM! We give you Rasta Pasta.

TofuMarinate(62.2%)[Tofu(87.5%)(Soya,Sulphites),OliveOil(2.6%),Paprika(1.7%),Onionpowder(1.3%),Garlic(1.3%),Cuminseeds(1.3%), Soysauce(1.1%)(Wheat),Brownsugar (0.87%), Madras Curry Powder (0.87%) [Ground Coriander, Ground Turmeric, Mustard Powder, Bengal Gram (Black Chickpea), Ground Cumin, Ground Chilli, Ground Fenugreek, Ground Black Pepper, Garlic Powder, Iodised Salt, Ground Fennel], Salt (0.66%), Cayenne pepper (0.44%), Black pepper (0.33%)], Pasta Rigatoni (31.1%) [Durum Wheat Semolina ], Cherry tomatoes (3.3%), Coconut Sambol (3.3%) [Cherry tomatoes (49%), Coconuts (32.6%), Shallots (9.8%), Lime juice (4.9%), Curry leaves (2%), Sugar (0.98%), Salt (0.78%)]

Heating Instructions

35-45 Minutes

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