Tofu cutlets with noodles

Name: Tofu cutlets with noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TEASPOONS Juniper berries; 300 g Tofu (natural); 2 TABLESPOONS Olive oil; 2 TEASPOONS Sweet peppers; 2 Peppers (yellow and red); 200 g cherry tomatoes; 1 collar Spring onions; 300 g small pasta (e.g. Casareccia); 7-10 Tbsp Salt; 200 ml Soy cream; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Pepper; 6 Stem(s) Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TEASPOONS Juniper berries
300 g Tofu (natural)
2 TABLESPOONS Olive oil
2 TEASPOONS Sweet peppers
2 Peppers (yellow and red)
200 g cherry tomatoes
1 collar Spring onions
300 g small pasta (e.g. Casareccia)
7-10 Tbsp Salt
200 ml Soy cream
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Pepper
6 Stem(s) Parsley

Directions

1
Crush juniper in mortar. Cut tofu into strips. Mix with oil, paprika powder and juniper. Clean, wash and chop the peppers. Wash and halve the tomatoes. Clean, wash and cut spring onions into rings.
2
Cook the pasta in salt water according to the instructions on the packet.
3
Heat a large coated pan. Fry the tofu in it while turning. Add paprika and fry for about 2 minutes. Add tomatoes and spring onions, fry briefly. Stir in soy cream, stock and 200 ml water, bring to the boil.
4
Season to taste with salt and pepper.
5
Wash the parsley and dab dry. Pluck leaves, chop. Add to the tofu shred. Drain noodles, let them drain. Arrange everything.