Pasta with black cabbage and tomato sauce

Ingredients for 2 servings:

• 1 tbsp olive oil
• ½ onion(s)
• 100 g smoked tofu
• 4 stalks of black cabbage
• 1 clove(s) garlic
• 2 m.-large tomato(s), preferably aromatic
• ml white wine
• 125 g pasta, e.g. wholemeal ribbon pasta
• e.g. salt and pepper
• e.g. walnuts or pumpkin seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Boil the pasta water and cook according to the package instructions. This is especially delicious with walnut or whole-wheat tagliatelle pasta. Heat olive oil in a pan (if you want to reduce calories, use water instead of oil – the tofu won’t be quite as crispy then). Finely dice half an onion. Crumble the smoked tofu with your hands, squeezing out some of the water. Sauté the onion and the crumbled smoked tofu in the pan until well browned. The more patient you are and the more you create roasted flavors, the tastier it will be. This will take about 5 minutes. Meanwhile, pull the cabbage off the stalks and roughly chop it. Roughly dice the tomatoes. When the tofu is browned to your satisfaction, add the cabbage and garlic and fry for about 2 minutes. Deglaze with white wine. Add the tomatoes. Sauté everything on medium heat for about 5-7 minutes. Season with salt and pepper to taste. Meanwhile, toast pumpkin seeds or roughly chopped walnuts (optional, tastes delicious untoasted too). Arrange the pasta and sauce on a plate, sprinkle with toasted nuts/seeds, and serve. Notes: It’s especially delicious with walnut or whole-wheat tagliatelle pasta. I like to make this recipe with black cabbage (also known as kale). It would certainly work with other dark green leafy vegetables, too.