*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.
