Tofu Spaghetti

 

Ingredients

250g spelt spaghetti or udon noodles
250g tofu
1 white onion
1 red or green pepper
2-3 cloves of garlic
1 red onion
2 carrots
1 aubegine
2 teaspoons of fresh chopped parsley
8 teaspoons of tamari sauce
2 teaspoons of extra virgin olive oil
1 teaspoon of curry leaves
Rock salt and fresh ground black pepper to taste

Method

Boil plenty of the spaghetti or udon noodles in water with rock salt or vegetable stock. Drain, wash through with cold water and put to one side.

Marinade the tofu with the tamari sauce for at least half an hour.

Heat a tiny bit of olive oil in a wok and start by cooking the onions, finely chopped garlic and cut strips of pepper. When these start to soften add in the cut carrots and aubergine which should both be in strips.

When all of the vegetables start to soften add in the tofu, the curry leaves and the tamari sauce used to marinade the tofu.

Add a little more tamari sauce and the black pepper.

When everything is nearly cooked add in the parsley.

Serve nice and warm.