Vegan pasta bake with spinach and tofu

Ingredients for 4 servings:

• 250 g lentil noodles
• 250 g chickpea pasta
• 200 g leaf spinach, frozen
• 1 large onion(s)
• 1 garlic clove(s)
• 150 g cocktail tomatoes
• 250 g smoked tofu
• 2 tbsp, heaped spelt flour
• 2 tbsp, heaped butter substitute
• 250 ml soy cream (Soy Cream Cuisine)
• 250 ml soy milk (soy drink)
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Defrost the spinach. Cook the pasta in salted water according to the package instructions until al dente, then drain. Peel the onion and garlic and dice into small cubes. Heat the butter substitute in a pan. Sauté the garlic and onion until translucent. Add the flour and sweat slightly. Pour in the soy milk and soy cream and bring to a boil while stirring. Simmer slightly. Cut the smoked tofu into small cubes and add to the sauce. Season with salt, pepper, and nutmeg. Wash the tomatoes and halve them. Preheat the oven to 180°C (top/bottom heat). Grease a baking dish with butter substitute. Add the pasta. Spread the tomatoes and spinach on top. Pour the sauce over the dish. Place the dish on the middle rack of the oven and bake for about 40 minutes.