Tofu shredded with noodles

Name: Tofu shredded with noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TEASPOONS Juniper berries; 400 g Tofu, natural; 4 TABLESPOONS Olive oil; 2 TEASPOONS Sweet peppers; 1 yellow + red pepper; 200 g cherry tomatoes; 1 collar Spring onions; 400 g Casareccia pasta; 7-10 Tbsp Salt; 1 package (400 ml) Soy cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 Stem(s) Parsley

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TEASPOONS Juniper berries
400 g Tofu, natural
4 TABLESPOONS Olive oil
2 TEASPOONS Sweet peppers
1 yellow + red pepper
200 g cherry tomatoes
1 collar Spring onions
400 g Casareccia pasta
7-10 Tbsp Salt
1 package (400 ml) Soy cream
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 Stem(s) Parsley

Directions

1
Crush juniper in a mortar. Cut tofu into strips, mix with 2 tbsp. oil, paprika powder and juniper in a bowl, set aside. Clean, wash and chop the peppers. Wash and halve the tomatoes. Clean, wash and cut spring onions into rings, put aside about 1/4 for sprinkling. Cook the noodles in boiling salted water according to the instructions on the packet
2
In the meantime, heat 2 tablespoons of oil in a large, coated frying pan. Fry the tofu in it while turning. Add the bell peppers and fry for approx. 2 minutes. Add tomatoes and remaining spring onions and fry briefly. Add the soy cream, bring to the boil and season to taste with salt, pepper and sugar
3
Wash the parsley and dab dry. Pluck the leaves and chop them, except for something to garnish. Drain the pasta and let it drain. Arrange noodles with tofu strips, sprinkle with remaining spring onions and parsley.