Vegan spaghetti with konjac pasta
Craving spaghetti that's not too heavy? This aromatic tomato sauce with golden-fried tofu and QF Quality Food konjac noodles is filling, vegan, and ready in 15 minutes. Try it!
Number of servings
1
Preparation time
15 min
Energy value
for 1 serving
390 Kcal
Protein
for 1 serving
25 gr
Carbohydrates
for 1 serving
19 gr
Fats
for 1 serving
21 gr
INGREDIENTS
250 gr QF Quality Food konjac spaghetti
1 spoon House of Asia Light Soy Sauce
200 g natural or smoked tofu
200 ml tomato puree
1 tablespoon of olive oil
1 white onion, finely diced
1 clove of garlic, finely chopped
1 teaspoon dried oregano
salt to taste
black pepper to taste
a few fresh basil leaves for decoration
A METHOD OF PREPARING
- Prepare the konjac noodles according to the package instructions, then drain them thoroughly. Drain the tofu and mash it with a fork until it resembles ground meat.
- Heat olive oil in a pan, add the onion and sauté until translucent, then add the garlic. Add the tofu and sauté for a few minutes, until lightly browned and any excess moisture has evaporated.
- Add the tomato puree, season with oregano, salt, and pepper, then simmer for about 5 minutes. Add the pasta and soy sauce, mix thoroughly, and simmer for another 2 minutes, until combined.
- Transfer to a plate and serve with fresh basil leaves.
Tip: If you want a more intense flavor, fry the tofu a little longer until it becomes slightly crispy.
