🍝 Crispy Tofu on Noodles with Vegetables

Name: Crispy Tofu on Noodles with Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: tofu, plain 600 g; pasta seasoning 2 tsp; semolina 2 tbsp; oil 3 tbsp; salt pinch; onions, yellow 1 pc; garlic cloves 1 pc; broccoli 1 pc; pepper, yellow 2 pc; tomato paste 2 tbsp; vegetable broth 400 ml; tomatoes, chopped 400 g; pepper, black ground pinch; brown sugar 2 tbsp; peas, frozen 200 g; pasta noodles 500 g; basil, fresh 10 g

685 kcal · 30 min · 4 servings

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Ingredients

tofu, plain 600 g
pasta seasoning 2 tsp
semolina 2 tbsp
oil 3 tbsp
salt pinch
onions, yellow 1 pc
garlic cloves 1 pc
broccoli 1 pc
pepper, yellow 2 pc
tomato paste 2 tbsp
vegetable broth 400 ml
tomatoes, chopped 400 g
pepper, black ground pinch
brown sugar 2 tbsp
peas, frozen 200 g
pasta noodles 500 g
basil, fresh 10 g

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Drain the tofu and pat it dry with a kitchen towel.
3. Cut the tofu into cubes of about 2 centimeters.
4. Mix the tofu cubes in a bowl with the pasta spice mix, semolina, and one tablespoon of oil.
5. Season the tofu cubes with salt.
6. Place the tofu cubes on a baking sheet lined with baking paper.
7. Bake the tofu in the oven for about 20 minutes until crispy.
8. Halve the onions, peel them, and slice them into thin strips.
9. Peel the garlic and chop it finely.
10. Wash the broccoli and remove the tough stem.
11. Divide the broccoli into small florets.
12. Wash the peppers, halve them, and remove the stem and seeds.
13. Slice the peppers into strips.
14. Heat two tablespoons of oil in a pot over medium heat.
15. Sauté the onions and garlic for about 2 minutes until translucent.
16. Stir in the tomato paste and fry it for about 3 minutes.
17. Deglaze the mixture with broth and chopped tomatoes.
18. Bring the sauce to a boil.
19. Season the sauce with salt, pepper, and a pinch of sugar.
20. Add the broccoli, peas, and peppers to the sauce.
21. Cook the vegetables in the sauce for about 5 minutes.
22. Bring about 5 liters of salted water to a boil in another pot.
23. Cook the noodles in the boiling water for about 9 minutes until al dente.
24. Drain the noodles in a colander.
25. Wash the basil and shake it dry.
26. Pluck the basil leaves off the stems.
27. Slice the basil leaves into thin strips.
28. Mix the noodles with the vegetable sauce.
29. Plate the noodles.
30. Garnish the dish with the crispy tofu cubes and fresh basil.
31. Serve the dish and enjoy your meal!

Nutrition per serving

kcal: 685
Protein: 27 g · Fett/Fat: 27 g · Carbs: 82 g