John Myers
Ingredients for 2 servings:
- 250 g pasta (spirelli), colored, or pasta of your choice
- 1 pack of Tofu Rosso (e.g. from Demeter – with tomato seasoning)
- 1 bunch of spring onions
- 1 garlic clove(s)
- 3 tbsp vegetable broth or water
- Pepper, black, freshly ground
- Chili powder or dried chili pepper
- Salt
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
for different types of pasta
Clean the spring onions and cut everything into small rings. Heat olive oil in a non-stick pan and sauté the spring onions until lightly browned. Then reduce the heat. Cut the tofu into very small cubes (very easy, as this tofu is already somewhat crumbly), add it to the spring onions, and fry everything thoroughly. Peel and press the garlic clove, and add it. Season to taste with salt, pepper, and a little chili powder or chili pepper. If desired, add a little liquid (3-4 tablespoons of vegetable broth or water). Meanwhile, cook the spirals in plenty of salted water until al dente. Drain the pasta, stir in a little olive oil, and then serve with the tofu “pasta asciutta.” Serve with freshly grated Parmesan cheese. A leaf salad is a good side dish.
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