Spaghetti Tofunese
very easy
25 mins
25 mins
Ingredients
- 50 g chopped almonds
- 3 Garlic cloves
- 400 g Naturtofu
- 4 TABLESPOONS Olive oil
- 6 TABLESPOONS Tomato paste
- 150 ml dry red wine
- 2 can(s) (425 ml each) chunky tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1⁄2 Tsp dried oregano and thyme
- 1⁄4 Tsp coarse sea salt
- 400 g Spaghetti (made from durum wheat semolina)
Directions
- 1
Roast the almonds in a coated pan (important, because in an uncoated pan the tofu burns very quickly later on!) without fat for about 2 minutes, take them out and let them cool down.
- 2
Peel and finely chop the garlic. Crumble the tofu roughly. Heat olive oil in a frying pan. Add the tofu crumbs and fry for 3-5 minutes. Fry the garlic for about 2 minutes. Stir in tomato paste and sauté.
- 3
Add wine and tomatoes. Season with salt, pepper, sugar, oregano and thyme. Bring to the boil and simmer for 10-15 minutes. Crush sea salt in a mortar. Mix sea salt and roasted almonds.
- 4
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Put the noodles in a sieve, collecting 100 ml of noodle water. Add the pasta water to the sauce and season to taste again.
- 5
Arrange noodles and sauce on plates. Sprinkle with almond and salt mixture (as a substitute for Parmesan cheese).
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