Spätzle with smoked tofu and endive

Ingredients for 2 servings:

• 300 g spaetzle
• 1 head of endive lettuce
• 200 g smoked tofu
• 3 tbsp soy sauce
• 2 tbsp olive oil for frying
• 3 tbsp rapeseed oil
• some lemon juice
• Sea salt and pepper
• Margarine (Alsan)
• 2 tbsp breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan spaetzle with bacon

Cut the smoked tofu into very small cubes. Seasoning tip: For an even spicier flavor, you can place the smoked tofu in a deep dish and marinate it in soy sauce or brush it with soy sauce. Wash the endive and cut it into very thin strips. Place the shredded lettuce in a bowl and set aside, covered with a tea towel. Prepare a salad dressing with rapeseed oil, lemon, sea salt, and white pepper. Pat the smoked tofu dry with kitchen paper if necessary. Fry in a pan with Alsan or olive oil until crispy and season well with soy sauce. Cook the spaetzle according to the package instructions. Once the cubes are well browned, add the salad dressing and adjust the seasoning if necessary. Mix the tofu cubes and salad dressing well and keep warm. Just before serving, melt the Alsan in a pan and toast the breadcrumbs in it. To serve: Pour the warmed smoked tofu over the endive. Drain the spaetzle and place them on a plate, then top with the smoked tofu and endive salad. Sprinkle the toasted breadcrumbs over the spaetzle at the table.