John Myers
Ingredients for 2 servings:
- 250 g whole wheat spaghetti
- 200g tofu
- 1 can tomatoes, chopped, approx. 400 g
- 1 small zucchini
- 1 onion(s)
- 3 cloves garlic
- 1 ball of mozzarella, approx. 125 g
- salt and pepper
- Broth powder
- some basil leaves
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
for a casserole dish
Dice the tofu, onion, and garlic and fry in a non-stick pan until crispy. Add the finely chopped zucchini and chopped tomatoes and season with the stock powder. Simmer for 5 minutes, then season with salt and pepper. In the meantime, cook the spaghetti according to the package instructions until al dente. Place the spaghetti in a baking dish and pour the sauce over it. Arrange the mozzarella, torn into pieces, on top and bake in a preheated oven on the middle rack at 180°C (top/bottom heat) for about 10 minutes, until the cheese has melted. Garnish with basil before serving. Serve with a green salad.
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