Pasta with Rosé Sauce and Lemony Tofu

In a skillet, combine all the ingredients for the crushed tomatoes. Cook over medium-low heat for 15–20 minutes, or until the tomatoes are tender and juicy.

In a blender, blend the tomatoes until smooth. Set aside and keep warm.

In a pot, melt the butter over medium-low heat. Stir in the flour and cook for 1 minute. Add the milk and bring to a boil, stirring constantly with a whisk.

Combine the tomato sauce and the béchamel. Season with salt and pepper.

Grate the tofu. Toss in a bowl with the cornstarch, lemon zest, salt and pepper.

Heat olive oil in a non-stick skillet and add the tofu pieces. Cook over medium heat for 6–10 minutes, stirring, or until well browned. Set aside.

Cook the pasta until al dente and toss with the rosé sauce.

Serve the pasta in wide bowls and top with the grilled tofu. Add fresh herbs such as chives and Parmesan (optional). Season with pepper.