Pasta with Rosé Sauce and Lemony Tofu

In a skillet, mix all the ingredients to cook the roughly chopped 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. Add the flour stirring for a minutes. Add the milk and bring to a boil stirring constantly with a whisk.

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

Grate the tofu. Mix in a bowl with the cornstarch, the zeste lemon the salt and the 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 the pieces are well browned. Set aside.

Cook the pasta for qu'elles are al dente and add to the sauce rosy.

Serve the pasta in bowls-plates and add the tofu grilled. Add herbes fresh, like the chives, and Parmesan (optional). Season with pepper.