Zucchini spaghetti with tofu rosso on a bed of arugula

Ingredients for 2 servings:

• 2 m.-large zucchini
• 1 clove(s) garlic
• 100 g red tofu
• some tomatoes, pureed
• Arugula, amount to taste
• 1 onion(s)
• some salt and pepper
• Herbs of Provence
• olive oil
• Parmesan, optional for non-vegans

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the zucchini, trim off the ends, and use a vegetable peeler to cut into long strips, right down to the seeds. If you don’t want to throw away the insides, you can also use them. Press or finely chop the garlic, cut the tofu into small cubes or crumble it. Add both to a pan with a little olive oil and fry lightly. Optionally, chop the onions and fry them with the zucchini. Then add the zucchini spaghetti and fry them. Make sure the zucchini still has some bite. Then add a little of the passata. It shouldn’t be a sauce, so only add enough so that everything gets a little of the passata. Now simmer everything for a while and season with salt, pepper, and Provençal herbs. While the food is simmering, wash and trim the arugula, dry it, and line the plates with it. Finally, place the zucchini spaghetti on the bed of arugula. A little bit of parmesan rounds things off for non-vegans.