Steps

1. Peel and finely chop 1/4 onion.
   🕒 00:39
2. Peel and finely chop 1/4 carrot.
   🕒 00:46
3. Peel and finely chop 1 clove garlic.
   🕒 00:55
4. Place 150g firm tofu in a heatproof bowl and microwave for 3 minutes at 600W.
   🕒 01:01
5. Once the microwaved tofu releases water, drain it in a colander.
   🕒 01:09
6. Place the drained tofu in a frying pan over heat. Crumble the tofu with a wooden spoon and cook to evaporate the moisture. (Key Tip!) It's tastier if it's slightly coarse, so stir-fry until it crumbles but still retains some texture; don't make it too fine.
   🕒 01:13
7. Once the tofu moisture has evaporated and it resembles ground meat, add the chopped vegetables and 1 tbsp olive oil. Stir-fry until softened.
   🕒 01:43
8. When the carrots and onions are softened, add 250ml water, 1 tsp granulated consommé, and 2 to 2.5 tbsp tomato ketchup. Mix everything, bring to a boil over medium heat.
   🕒 02:04
9. Once boiling, break 100g dried pasta in half and add it to the pan.
   🕒 02:16
10. Stir briefly, cover with a lid, and cook over low to medium heat for the pasta's recommended cooking time. Stir once during cooking to prevent sticking. (Key Tip!) If the cooking time is long and the liquid is insufficient, add more water while cooking.
    🕒 02:35
11. When the pasta is cooked, season with a pinch of salt and pepper. Increase the heat and stir-fry to evaporate any remaining liquid.
    🕒 03:00
12. Optionally, add 1/2 tbsp more ketchup and stir-fry.
    🕒 03:15
13. Once all the liquid has evaporated, plate the dish.
    🕒 03:21
14. Sprinkle grated cheese and dried parsley over the top.
    🕒 03:36