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Dinner recipe · from the recipe book

Chipotle-Style Tofu Fideo Spaghetti with Spinach

Spaghetti tossed in a smoky, cumin-spiced tomato basil sauce with crispy chili-crusted tofu, wilted spinach and crumbled queso fresco.

Chipotle-Style Tofu Fideo Spaghetti with Spinach

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1½ tbsp12 gCornstarch
  • 2¼ tsp6 gChili powderdivided
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1½ tsp3 gGround cumin
  • 2 tbsp30 gCanola oildivided
  • 12 oz340 gPasta, dryspaghetti
  • 12⅔ cups3,000 gWater
  • ¾ tsp5 gSaltdivided
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 1 whole14 gJalapeñoseeded and minced
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 tsp1 gDried oregano
  • 5 cups loosely packed150 gBaby spinach
  • ¾ cup leaves20 gFresh basiltorn
  • ½ lime, juiced20 gLime juice
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Prepare first: press the tofu, cube it, dice the onion, mince the garlic and jalapeño, and tear the basil.
  2. In a bowl, toss the tofu with the cornstarch, half of the chili powder, the smoked paprika and a pinch (about one fifth) of the salt.
  3. Bring the water to a boil in a large pot with half of the salt.
  4. Heat two thirds of the canola oil in a large skillet over medium-high heat. Fry the tofu, turning, until crisp and golden on all sides, 10 to 12 minutes. Move it to a plate.
  5. Add the spaghetti to the boiling water and cook until al dente, about 10 minutes. Scoop out 1 cup of the pasta water, then drain.
  6. Meanwhile, add the remaining third of the canola oil to the skillet over medium heat. Cook the onion and jalapeño until soft, 5 minutes, then stir in the garlic, the cumin, the oregano and the remaining half of the chili powder for 30 seconds.
  7. Pour in the diced tomatoes and the remaining salt, and simmer until slightly thickened, about 8 minutes.
  8. Stir the spinach into the sauce until wilted, then add the drained spaghetti and a splash of the reserved pasta water, tossing until glossy. Add more pasta water as needed.
  9. Off the heat, stir in the lime juice and half of the basil.
  10. Serve topped with the crispy tofu, the queso fresco and the remaining half of the basil.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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