Beetroot tofu with two kinds of broccoli

Ingredients for 3 servings:

• 3 sprigs of thyme
• 3 rosemary sprigs
• 200 g tofu, natural
• 1 tsp onion granules
• 3 garlic cloves
• ½ tsp, heaped sea salt, to taste
• ½ tsp sambal oelek
• 1 tsp beetroot, ground
• 3 tbsp olive oil
• 2 tbsp sunflower oil
• 240g pasta
• 1 large head of broccoli
• 1 onion(s)
• 2 garlic cloves
• e.g. sea salt
• ½ tsp pepper, white pepper from Sri Lanka, ground pepper
• 2 tbsp olive oil
• 60 g pine nuts

Instructions

Working time approx. 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 45 minutes

vegan

For the marinade, cut the tofu into cubes. Wash and chop the herbs. Peel and chop the garlic. Mix all ingredients well in a bowl. Add the tofu to the marinade and stir well. Marinate the tofu for 6 hours. Cook the noodles according to the package instructions. Cut the broccoli into florets. Thinly slice two-thirds of the florets and chop the rest. Peel the onion and garlic and dice them. Add oil to a wok. Add the tofu and marinade to the wok and fry for 2 minutes. Add the broccoli, garlic, onion, and seasonings. Mix everything well and fry for another 10 minutes. Just before the end of the cooking time, add the noodles. Mix everything together and season to taste. Toast the pine nuts in a pan without any fat until browned. Arrange everything on plates and serve.