Vegan alfredo spaghetti
made of crispy smoked tofu, onion and soy cream
A vegan version of one of the Italian's cuisine classics with a fantastic creamy flavour that will delight you at every bite!
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Nice and quick!
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Vegan
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten
Utensils:
Ingredients
Spaghetti
Tofu
La Vera sweet paprika powder
Onion
Garlic
Soy sauce
Fresh parsley
Soy cream
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2180
521
20
4
70
21
4
18
0
740
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place 2 litres of water in a large pot, add salt to taste, and bring it to a boil. Once the water boils, add the pasta and cook it for 8 minutes. Drain the water and reserve 1/4 cup of the cooking water.
2.
Roughly grate the tofu. Wash, peel and finely chop the onion and garlic. Cut the parsley. Sauté the onion and garlic in 1 tablespoon of olive oil for 2 minutes. Season to taste. Place the sautéed vegetables in a bowl and add the parsley.
3.
Heat 1 tablespoon of olive oil in the same pan and sauté the tofu for 3-5 minutes until it browns. Add the paprika powder and mix it together. Turn off the heat, add the soy sauce and mix until the tofu has absorbed the liquid. Place the tofu in the bowl with the onions.
4.