Miriam has been living vegan since 2014 and started her blog @kind_of_vegan in 2016 on Instagram. The focus of her blog is on vegan food as well as quick and healthy recipes.
Ingredients for 2 servings:
For the spaghetti
300 g spaghetti
250 ml soy cream
2 tablespoons vegetable milk (oat or soya)
1 red onion
1 tablespoon of oil (e.g. rape seed oil)
2 tsp yeast extract
optional fresh herbs
For the tofu
200 g smoked tofu
1 tsp yeast extract
Spices (each ½ TL paprika powder & oregano)
1 tablespoon of oil (e.g. rape seed oil)
1 teaspoon agave syrup (or other sweetness)
Preparation
Cooking Time: 20 minutes
- cook the spaghetti according to the package instructions. In the meantime prepare the tofu first: Cut the tofu into small cubes with a knife. Mix the yeast extract, 2 tsp. water and spices in a bowl and marinate the tofu cubes for a few minutes.
- then chop the onion for the cream sauce and fry in oil. Deglaze with the soy cream and vegetable milk and add the yeast extract. Flavour with salt, pepper and optionally fresh herbs.
- fry the marinated tofu in oil for a few minutes, then flavour with salt and pepper and caramelise slightly with the agave syrup.
- finally, add the cooked spaghetti and the caramelized tofu to the cream sauce and mix everything well.
Bon appetite!
