Spaghetti with sweet and sour sauce and crispy tofu cubes

Ingredients for 2 servings:

• 250g spaghetti
• 1 garlic clove(s)
• 1 small onion(s), red
• 2 tsp garam masala
• 2 tbsp tomato paste
• 2 tbsp sugar
• 200g tofu
• 1 red bell pepper(s)
• 3 tbsp oil
• 50 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Lightning-fast vegan pasta

Cook the spaghetti in plenty of water according to the package instructions until al dente. Finely chop the garlic, dice the onions, and cut the tofu into cubes (approx. 0.5 cm). Finely slice the bell pepper. Heat the oil in a pan, add the tofu, and fry until crispy on all sides, seasoning with a little salt. Drain the excess oil on kitchen paper. Add the onions to the pan and sauté over medium heat until soft. Just before the onions are soft, add the garlic. Add the sugar and caramelize the onions and garlic; heat the mixture until the sugar melts. Once the sugar has melted, carefully add a little water. The amount of water depends on your taste. If you like it more intense, add less water. If you prefer a sauce, add a little more. Stir in the tomato paste and season with garam masala. Add the bell pepper strips and cook until they are just firm to the bite. Mix the spaghetti and tofu cubes into the sauce and serve immediately to keep the tofu cubes crispy. Tip: If you don’t have garam masala on hand, you can substitute it with a little chili and a pinch of curry powder.