Crispy Tofu Bowl with Tomato Fusilli and Avocado Cucumber Salad

Step 1

Bring a large pot of heavily salted water to a boil. Cook the fusilli according to package directions until al dente. Reserve 1/4 cup of pasta water before draining, then drain and set aside.

Step 2

While the pasta cooks, heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 60 seconds until fragrant but not browned. Add the crushed tomatoes, Italian seasoning, sugar if using, salt, and pepper. Simmer for 8 to 10 minutes until the sauce has thickened slightly and the raw tomato flavor has mellowed.

Step 3

Add the drained fusilli to the sauce and toss to coat. If the sauce looks too thick, loosen it with a splash of the reserved pasta water.

Step 4

While the sauce simmers, press and season the tofu and pan-fry following the Italian Seasoned Crispy Tofu recipe steps. Keep warm on a paper-towel-lined plate.

Step 5

Combine the avocado chunks and cucumber in a bowl. Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently. Do not over-mix — the avocado should stay in distinct chunks, not turn into a paste.

Step 6

Divide the tomato fusilli into two wide bowls. Arrange the crispy tofu on one side and the avocado cucumber salad on the other, exactly as shown in the photo. Serve immediately — the tofu loses its crunch quickly once it sits next to the sauced pasta.