Sea Moss Creamy Tofu Pasta with Kale
A silky, protein-rich tofu and tomato sauce with tender kale, finished with two spoonfuls of Gold Signature Sea Moss Gel.
Ingredients
6 servings- ✓340g short pasta, such as rigatoni
- ✓450g silken tofu
- ✓1 medium yellow onion, finely diced
- ✓4 garlic cloves, grated or finely minced
- ✓4 cups kale leaves, stems removed and leaves torn
- ✓½ cup chopped fresh parsley
- ✓¼ cup extra-virgin olive oil
- ✓5 tablespoons tomato paste
- ✓1½ teaspoons smoked paprika
- ✓1 teaspoon dried oregano
- ✓½ cup water
- ✓2 spoonfuls Gold Signature Sea Moss Gel
- ✓Salt and freshly ground black pepper, to taste
- ✓Reserved pasta water, as needed
Gold Signature Sea Moss
Pure gold sea moss gel from wildcrafted St. Lucia Eucheuma cottonii — a tropical strain, not Irish moss. Cold-blended fresh in Malaysia with filtered alkaline water — no flavours or preservatives.
Order Gold Signature Sea Moss →Step-by-Step Instructions
- 1
Blend the silken tofu until completely smooth. Add one or two tablespoons of water only if needed to help it blend.
- 2
Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water before draining.
- 3
Heat the olive oil in a large, deep pan over medium heat. Add the smoked paprika and oregano and allow them to gently sizzle.
- 4
Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly.
- 5
Add the onion and cook until softened. Add the garlic and cook for another minute.
- 6
Pour in the water and simmer gently, stirring to create a smooth tomato base.
- 7
Add the kale and cook for 2–3 minutes, until wilted.
- 8
Stir in the blended tofu and season with salt and black pepper.
- 9
Add the cooked pasta and enough reserved pasta water to produce a smooth sauce that coats every piece.
- 10
Remove the pan from direct heat and allow it to cool briefly. Stir in two spoonfuls of Gold Signature Sea Moss Gel until evenly incorporated. Do not boil the sea moss gel.
- 11
Fold in the parsley and serve warm.
