Vegan Tofu Bolognese
Crumble the Tofu Rosso with a fork. Dice onions, garlic, carrots, celery sticks and tomatoes. Pluck and finely chop the … read more
Vegan pasta carbonara
With green peas and crispy smoked tofu
Product
Smoked TofuIngredients
| 400 g | smoked tofu |
| 1 | clove of garlic |
| 200 g | mangetout (deep-frozen) |
| Cooking oil | |
| 100 g | cashew butter or white almond butter |
| 250 ml | water |
| 40 g | yeast flakes |
| 2 tbsp | white wine or mild white wine vinegar |
| 1 tbsp | grated lemon rind |
| 1/2 tsp | ground paprika or ground smoked paprika |
| 1/2 tsp | Himalayan black salt |
| Salt and pepper | |
| 40 g | pine nuts, toasted |
| 500 g | rigatoni or the pasta of your choice |
Zubereitung
*For this dish, you need a blender/mixer and a large frying pan*
1. Toast the pine nuts without oil in the frying pan until golden, then transfer them to a bowl and set aside.
2. Sear the finely diced smoked tofu in approx. 50 ml of hot cooking oil. Once the tofu cubes are crispy, add a crushed clove of garlic and mix in the mangetout, then leave to cool.
3. Boil some water for the pasta.
4. To make the egg replacer, mix the nut butter with the water, yeast flakes, white wine and lemon rind, as well as ground paprika and Himalayan black salt to form a creamy sauce.
5. Cook the pasta according to the instructions on the packet. When you drain the pasta, catch approx. 50 ml of the cooking water in a bowl.
6. Reheat the smoked tofu dice and the mangetout. Add the hot pasta and the retained cooking water before mixing in the “nut butter egg”. The nut butter sets in a few minutes.
7. Transfer to plates and serve sprinkled with pine nuts.
