Tofu shredded with noodles

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
5 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 TEASPOONS Juniper berries
  • 400 g Tofu, natural
  • 4 TABLESPOONS Olive oil
  • 2 TEASPOONS Sweet peppers
  • 1 yellow + red pepper
  • 200 g cherry tomatoes
  • 1 collar Spring onions
  • 400 g Casareccia pasta
  • 7-10 Tbsp Salt
  • 1 package (400 ml) Soy cream
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 6 Stem(s) Parsley

Directions

  1. 1

    Crush juniper in a mortar. Cut tofu into strips, mix with 2 tbsp. oil, paprika powder and juniper in a bowl, set aside. Clean, wash and chop the peppers. Wash and halve the tomatoes. Clean, wash and cut spring onions into rings, put aside about 1/4 for sprinkling. Cook the noodles in boiling salted water according to the instructions on the packet

  2. 2

    In the meantime, heat 2 tablespoons of oil in a large, coated frying pan. Fry the tofu in it while turning. Add the bell peppers and fry for approx. 2 minutes. Add tomatoes and remaining spring onions and fry briefly. Add the soy cream, bring to the boil and season to taste with salt, pepper and sugar

  3. 3

    Wash the parsley and dab dry. Pluck the leaves and chop them, except for something to garnish. Drain the pasta and let it drain. Arrange noodles with tofu strips, sprinkle with remaining spring onions and parsley.

Nutrition Facts

KCAL
760 kcal
CARBS
86 g
FATS
34 g
PROTEINS
25 g