Savoy cabbage "mince" pasta

Ingredients for 4 servings:

• 1 large onion(s)
• 600 g savoy cabbage
• 200 ml water
• 400g tofu
• 1 tsp paprika powder
• some oil
• 2 tsp lemon juice
• possibly salt
• 1 shot of cream, vegan of your choice
• 1 shot of white wine, vegan, if desired.
• 1 dash of soy sauce
• 400 g pasta, vegan
• salt water

Instructions

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

vegan pasta with savoy cabbage and tofu mince

Dice the onion, trim the savoy cabbage, and remove the stalk. Cut the leaves into 1 cm wide strips. Squeeze the tofu a little and then crumble it, not too finely. Heat a little oil in a pan and fry the tofu until crispy. This takes some time and patience. When the tofu is crispy, add the onion and a good splash of white wine, let it simmer, then drizzle with a dash of soy sauce. Season the whole thing with paprika. Remove from the pan and from the heat. Heat the savoy cabbage in a little oil in the pan and sauté over medium heat. Add 200 ml of water, bring to a boil, and simmer covered for 10-15 minutes over medium heat. Meanwhile, cook the noodles in salted water according to the package instructions. Mix the mince into the savoy cabbage, season with lemon juice, and a little more salt if needed. Drain the noodles and mix them with the savoy cabbage while they’re still dripping wet. Finally, add a generous splash of plant-based cream (we like soy cream, but oat cream would probably work just as well) and serve. It’s not really a sauce, so don’t be surprised by the small amount of liquid.