Spaghetti tofunese with mushrooms

Name: Spaghetti tofunese with mushrooms
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Tofu Nature; 2 Garlic cloves; 4 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 1 Onion; 400 g Mushrooms; 1 (approx. 250 g) stalk of leeks; 1 Carrot; 1 can(s) (850 ml) Tomatoes; 400 g Spaghetti

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Tofu Nature
2 Garlic cloves
4 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
1 Onion
400 g Mushrooms
1 (approx. 250 g) stalk of leeks
1 Carrot
1 can(s) (850 ml) Tomatoes
400 g Spaghetti

Directions

1
Finely dice the tofu. Peel garlic and chop finely. Mix 2 tbsp. oil, garlic and 1 tsp. paprika powder. Marinate the tofu in it for about 15 minutes.
2
Peel and chop the onion. Clean the mushrooms, wash if necessary and cut them into thin slices. Clean, wash and cut leek into fine rings. Peel, wash and finely dice the carrot.
3
For the noodles, boil 3-4 l salted water (1 teaspoon salt per litre). Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms for 4-5 minutes in portions while turning. Finally fry onion, leek and carrot.
4
Strongly with salt and pepper season, take out. Fry the tofu in the pan for about 4 minutes. Add the mushroom-vegetable-mix and tomatoes together with the juice, bring to the boil. Simmer for about 10 minutes, chopping the tomatoes a little bit.
5
In the meantime, add the noodles to the boiling salted water and cook according to the instructions on the packet. Season sauce with salt, pepper and 1 teaspoon sugar. Drain the noodles and put them back into the pot. Mix with the sauce and serve.