John Myers
Spaghetti in Tomato and Tofu Sauce
The perfect spaghetti in tomato and tofu sauce recipe with a picture and simple step-by-step instructions.
- 400 g Spaghetti
- 200 g Tofu
- 300 g Cocktail tomatoes
- 0,5 St. Onion
- 200 g Cream cheese with herbs
- 300 ml Milk
- 200 ml Water
- 4 tbsp Sauce binder light
- 3 tbsp Oil
- Italian herb mixture, pepper, salt, papir powder
- Cook the pasta al dente
- Cut the onions into small cubes and fry them in a pan in a little oil. Cut the tofu into about 0.5 cm thick slices and add to the pan. Sauté for approx. 2 minutes on each side.
- Wash the coconut tomatoes, cut in half, these are now added to the pan. Deglaze with milk and water and stir the cream cheese in the pan until smooth. Add the sauce thickener and bring to the boil. Season to taste with herbs, salt, pepper and paprika. Arrange the spaghetti on plates, spread the sauce over them and serve immediately.
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