Chard and zucchini pasta

Ingredients for 4 servings:

• 200 g tofu (Olive Tofu from Taifun)
• 4 stalks of chard
• 300g pasta
• 600 g zucchini
• 1 sea salt
• 3 garlic cloves
• 3 Pepper, red, mild
• 1 lemon(s)
• 1 bunch parsley, fresh
• 6 tbsp olive oil
• 1 scoop of cheese substitute (vegan mozzarella)
• 50 g cheese substitute (vegan Parmesan)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Cook the pasta according to the package instructions and keep warm. Wash the chard and cut into small pieces. Peel and finely chop the garlic. Wash and chop the parsley. Grate the Parmesan cheese. Dice the tofu. Dice the mozzarella cheese. Deseed the pepperoni and cut into thin strips. Wash the zucchini and thinly slice it. Wash the lemon, zest it, and squeeze it, reserving the juice. Heat olive oil in a pan and fry the zucchini slices for 10 minutes. Then fry the chard, tofu, garlic, and pepperoni. Add the lemon juice and zest, as well as the mozzarella cheese. Sauté and stir for another 5 minutes. Sprinkle the parsley over the top and top with Parmesan cheese just before serving. https://vegan-cooking-with-thalija.de/archive/1257