Silken tofu spaghetti

Silken tofu spaghetti

Total: 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 660 kcal
, Fat: 11 g
, Carbohydrate: 110 g
, Protein: 26 g
I have been cooking and baking with tofu for many years, but silken tofu only found its way into my kitchen a few years ago. Silken tofu is a special type of tofu. It is also known as "soft tofu". Silken tofu has a higher water content and a creamier texture than firm or extra-firm tofu. The creamy texture is perfect for this tasty tomato sauce.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, sliced
200 g cherry tomatoes, cut in half
1 tin chopped tomatoes (approx. 800 g)
1 tbsp sugar
1 tbsp miso paste
2 tsp dried oregano
1 ½ tsp salt
500 g silken tofu

Spaghetti

500 g spaghetti
salted water, boiling
some basil leaves
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How it's done

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Sauce

Heat the oil in a pan. Briefly sauté the onion, garlic and cherry tomatoes. Add the chopped tomatoes, cook briefly. Add the sugar and all the other ingredients up to and including the salt, mix. Add the silken tofu, carefully mash with a wooden spoon. Simmer the sauce for approx. 5 mins. uncovered, stirring occasionally.

Spaghetti

Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti, add to the sauce, mix, serve, sprinkle with basil.

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