Ribbon noodles with tofu and spinach

Ingredients for 2 servings:

• 150 g tagliatelle pasta, possibly spelt pasta
• 220 g leaf spinach, frozen
• 160 g firm tofu
• 1 onion(s), chopped
• 1 tbsp herb cream cheese, possibly goat’s cheese
• e.g. vegetable broth
• 1 dash of cream or soy cream
• 1 tbsp Parmesan, grated
• salt and pepper
• n. B. spice(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Dice the tofu, pat dry with kitchen paper, and fry with pepper, salt, and curry seasoning (I usually use pepper tofu or herb tofu, so I don’t have to add any seasoning). Cook the noodles in salted water until tender. Remove the tofu from the (wok) pan, sauté the onion, and add the spinach. Pour in a little vegetable stock to thaw the spinach. Season to taste with pepper, salt, and other spices (e.g. paprika, cayenne pepper, curry, garam masala, nutmeg, thyme, etc.). Stir in the cream cheese and cream, and add a little vegetable stock to create a nice spinach sauce. Add the cooked noodles to the pan and mix everything well. Transfer to a plate, arrange the tofu cubes on top, sprinkle with Parmesan cheese, and serve. Enjoy!