Dry-Rubbed Tofu with Spelt Elbows Recipe

Name: Dry-Rubbed Tofu with Spelt Elbows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (14 Oz. Size) Extra Firm Tofu; 2- 1/2 Tablespoons Italian Seasoning; 1 teaspoon Crushed Pepper; 2 teaspoons Salt, Divided; 2 cups Cooked Spelt Elbows (pasta); 2 Tablespoons Olive Oil; 1 Tablespoon Dried Or Fresh Garlic, Chopped; 1 whole Yellow Onion, Thinly Cut Lengthwise; 1 whole Green Pepper, Thinly Cut Into Strips; 1 whole Red Pepper, Thinly Cut Into Strips; 6 whole Roma Tomatoes, Chopped; 1 Tablespoon Hot And Spicy Tomato Ketchup; 1 cup Mozzarella Cheese

Servings: persons

1 package (14 Oz. Size) Extra Firm Tofu
2- 1/2 Tablespoons Italian Seasoning
1 teaspoon Crushed Pepper
2 teaspoons Salt, Divided
2 cups Cooked Spelt Elbows (pasta)
2 Tablespoons Olive Oil
1 Tablespoon Dried Or Fresh Garlic, Chopped
1 whole Yellow Onion, Thinly Cut Lengthwise
1 whole Green Pepper, Thinly Cut Into Strips
1 whole Red Pepper, Thinly Cut Into Strips
6 whole Roma Tomatoes, Chopped
1 Tablespoon Hot And Spicy Tomato Ketchup
1 cup Mozzarella Cheese

1
Place the tofu on a flat surface between 2 layers of tissues.
2
Press the slab of tofu with a weight on it for 15 minutes so that excess moisture is drained out.
3
In a bowl combine Italian seasoning, crushed pepper and half the salt for the dry rub.
4
Cut tofu into square pieces and mix in the dry rub properly so that all the pieces of tofu are coated with the dry rub.
5
Let sit for 30-40 minutes.
6
Preheat oven to 375 degrees F.
7
In the meantime, boil the spelt elbows.
8
In a separate pan, heat oil.
9
Add garlic first so that the oil is flavored with it.
10
Add onion and saute until soft and translucent.
11
Add the green and red peppers and saute until soft.
12
Add the tomatoes.
13
Cover and cook until the tomatoes releases its juice.
14
Add the remaining salt and ketchup; mix well.
15
In a baking dish, put a thin layer of the tomato mix.
16
Add another layer of the pasta.
17
Add half of the tofu as another layer.
18
Pour another layer of the remaining tomato mix.
19
Lastly, top with the remaining tofu.
20
Bake for 25 minutes.
21
Take it out and sprinkle the mozzarella cheese evenly over it.
22
Bake again for another 5 minutes or until the cheese melts.
23
Serve hot!

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (14 Oz. Size) Extra Firm Tofu, 2- 1/2 Tablespoons Italian Seasoning, 1 teaspoon Crushed Pepper, 2 teaspoons Salt, Divided, and more.

Yes, Dry-Rubbed Tofu with Spelt Elbows falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dry-Rubbed Tofu with Spelt Elbows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions