Vegetarian spaetzle pan with vegetables and tofu

Ingredients for 3 servings:

• 500 g Spätzle from the refrigerated section
• 300 g smoked tofu
• 300 g vegetable mix (Italian pan-fried vegetables)
• 3 tbsp vegetable broth
• 300 ml soy cream (Soy Cream Cuisine)
• 3 tbsp flour
• 1 large onion(s)
• 2 tbsp butter

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 30 minutes

Ideally, prepare the tofu the day before, but at least 3 hours before cooking. Place it on a cloth and press it. To do this, place a cloth under and on top of the tofu and weigh it down. I usually use a pot. Press the tofu for 10-15 minutes. Once the tofu is pressed, cut it into pieces, then cut these into strips and then cut them into thirds. Place the cut tofu in a plastic container and sprinkle with 1.5 tablespoons of flour and 0.5 tablespoons of vegetable stock. Then close the container with a lid, shake the tofu and refrigerate. After at least 3 hours, fry the tofu in a pan with butter. Once the tofu has taken on a nice color, remove the pieces from the pan. Add a little more butter to the same pan and fry the onions in it. After frying briefly, pour 1 tablespoon of vegetable stock over the onions. After frying briefly, add the vegetables. While the vegetables are frying, heat the spaetzle with a little butter in a second pan. Once the vegetables are nicely fried, add another 1.5 tbsp of vegetable stock and dust with 1.5 tbsp of flour and allow to thicken. Once the vegetable mixture has reached a nice consistency, pour the soy cream into the pan and mix well. The cream quickly takes on the color of the roasted ingredients and vegetable stock. Finally, add the spaetzle to the pan with the sauce and mix. As a last step, add the reserved tofu, mix, heat briefly and serve. Tastes very good. Notes: Neither salt nor pepper is necessary in my opinion. I like the mixture in the vegetable stir-fry and it is beautifully prepared; of course, you can also use fresh and your own mixture! I like to use ready-made spaetzle from the refrigerator; they can be added straight to the pan without pre-cooking.