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Dinner recipe · from the recipe book

One-Pot Tofu Chorizo Shells with Charred Pepper

Crumbled tofu browned with chili and cumin like chorizo simmers with small shells and edamame in a smoky charred-pepper tomato sauce, finished with spinach, lime, creamy avocado and cilantro.

One-Pot Tofu Chorizo Shells with Charred Pepper

Ingredients

  • 14 oz400 gFirm tofupressed and crumbled
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 2 medium240 gRed bell pepperseeded and cut into wide strips
  • 2 tbsp30 gCanola oil
  • ½ cup chopped80 gRed onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1 tbsp8 gChili powder
  • 2 tsp4 gGround cumin
  • 1 tsp1 gDried oregano
  • 2 tbsp30 gTomato paste
  • 1¾ cups400 gVegetable broth
  • 1⅔ cups400 gWater
  • 12 oz340 gPasta, drysmall shells
  • ½ tsp3 gSalt
  • 5 cups loosely packed150 gBaby spinachroughly chopped
  • 2 tbsp30 gLime juice
  • 1 cup diced150 gAvocadodiced
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare all the vegetables, the tofu and the avocado before you start; keep the avocado aside for serving.
  2. Heat half of the canola oil in a large pot or Dutch oven over medium-high heat, add the bell pepper strips and cook undisturbed, turning once, until blistered and charred in spots, 6 to 8 minutes; transfer to a blender.
  3. Add the tomato paste and half of the vegetable broth to the blender with the charred pepper and blend until smooth to make the roasted pepper sauce.
  4. Heat the remaining half of the canola oil in the same pot, add the tofu and cook, stirring occasionally, until browned and crisp at the edges, about 8 minutes.
  5. Add the red onion and garlic to the tofu and cook 2 minutes, then stir in the chili powder, cumin and oregano and cook 30 seconds until fragrant.
  6. Pour in the roasted pepper sauce, the remaining half of the vegetable broth and the water, add the salt and bring to a boil.
  7. Stir in the pasta, cover partly and simmer, stirring often, until the pasta is al dente and the sauce clings, 10 to 12 minutes; add a splash more water if it gets dry.
  8. Stir in the edamame and spinach and cook 2 minutes until the spinach wilts and the edamame is hot, then stir in the lime juice.
  9. Serve topped with the avocado and the cilantro.

Contains: Gluten, Soy.

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

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