Tofu casserole with carrots

Ingredients for 4 servings:

• 2 onions
• 300 g carrot(s)
• 2 tbsp olive oil
• 500 g tomatoes, in pieces (canned)
• 2 tsp oregano, dried
• Salt
• Black pepper, freshly ground
• ½ bunch basil
• 250 g tagliatelle, green with spinach
• 200 g smoked tofu (from a health food store)
• 3 tbsp soy sauce
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

succeeds easily

Peel and finely chop the onions. Wash, peel, and thinly slice the carrots. Heat the olive oil in a saucepan and sauté the onions over low heat. Add the carrots and sauté briefly. Stir in the tomato pieces and their juices. Sprinkle with the oregano. Simmer everything together in an uncovered pan over low heat for about 10 minutes, season with salt and pepper. Wash the basil, shake dry, pick off the leaves, finely chop, and add to the sauce. Cook the spinach tagliatelle in plenty of salted water according to the package instructions until al dente. Preheat the oven to 200°C. Grease a baking dish. Empty the noodles into a sieve, rinse with cold water, drain well, and add to the dish. Cut the tofu into slices about 3 mm thick, place on top of the noodles, and drizzle with the soy sauce. Pour the carrot and tomato sauce over the tofu. Bake the casserole in the center of the oven for about 20 minutes. (Cooking time depends on the oven.)