Vegetarian Hamburger Helper

INGREDIENTS

• 350g extra firm tofu
• 1/2 onion 
• 2 + 1 tsp avocado oil 
• 1 tsp smoked paprika 
• 2 tbsp soy sauce 
• 1 tbsp dark soy sauce 
• 1 tsp garlic powder 
• 1 tsp sweet paprika 
• 1/4 tsp cayenne pepper 
• 2 tbsp tomato paste 
• 1 1/2 cups red wine (or veggie stock)
• 3 cups unsalted vegetable stock 
• 225g macaroni 
• 1 cup plantbased cheese 
• few sprigs parsley 

DIRECTIONS

1. Pat dry the extra firm tofu with a paper towel.  Then, crumble the tofu into a bowl.  Dice the onion 
2. Heat up a sauté pan to medium heat.  Add 2 tsp avocado oil followed by the crumbled tofu.  Sauté for 2-3min  
3. Add the smoked paprika, soy sauce, and dark soy sauce.  Sauté for 2-3min.  Set aside the crumbled tofu 
4. Place the pan back onto medium heat.  Add 1 tsp avocado oil followed by the onions.  Sauté for a couple of minutes 
5. Add the garlic powder, sweet paprika, cayenne pepper, and tomato paste.  Give the pan a good stir.  Add the red wine and let it cook for about 3min 
6. Add the unsalted veggie stock.  Turn the heat up and bring to a boil.  Add the macaroni and stir 
7. Cook the pasta to package instructions (in this case, 9mins).  Stir occasionally 
8. Add back in the crumbled tofu.  Stir and cook for a few minutes.  Depending on how thick or thin you like the sauce, you can add a little more vegetable stock  
9. Turn the heat off and stir in your favourite plantbased cheese.  Plate the pasta and garnish with some freshly chopped parsley 

TIP:  If you're interested in trying this but INSIST on using meat; you can start with about 12 ounces of whatever ground meat you choose.