← All recipes

🍝 Vegan Pasta with Smoked Tofu, Cucumber and Dill

843 kcal · 30 min · 4 servings

Vegan Pasta with Smoked Tofu, Cucumber and Dill Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour about 5 liters of water into a pot, salt it generously, and bring it to a boil over high heat with a lid on.
  2. 2. Cut an onion in half, peel it, and slice it into thin strips.
  3. 3. Slice the smoked tofu into thin strips.
  4. 4. Wash a cucumber, trim the ends, and peel it into thin strips using a vegetable peeler.
  5. 5. Wash a bunch of dill, shake off excess water, and chop it finely.
  6. 6. Wash a lemon, grate about 1 teaspoon of fine zest, and cut the fruit in half.
  7. 7. Squeeze the juice from one lemon half and slice the other half into rounds.
  8. 8. Cook the spaghetti in the boiling salted water for about 8 to 10 minutes until al dente.
  9. 9. Reserve about 150 milliliters of the pasta water and then drain the pasta in a colander.
  10. 10. Return the drained spaghetti directly to the pot without rinsing and set it aside.
  11. 11. Heat oil in a frying pan over medium heat.
  12. 12. Sauté the smoked tofu and onion strips for about 3 minutes.
  13. 13. Deglaze the pan with white wine and 2 tablespoons of lemon juice.
  14. 14. Let the mixture simmer for about 2 minutes.
  15. 15. Reduce the heat to a low setting.
  16. 16. Add the cucumber strips, chopped dill, lemon zest, sweet paprika powder, natural vegan spread, and the reserved pasta water to the pan.
  17. 17. Stir everything well until a homogeneous sauce forms.
  18. 18. Add the sauce to the spaghetti in the pot and gently fold it in.
  19. 19. Season the pasta to taste with sugar, salt, and pepper.
  20. 20. Let the seasoned pasta sit for about 3 minutes.
  21. 21. Divide the vegan pasta among deep plates.
  22. 22. Garnish each plate with a lemon slice and serve the dish.

Nutrition per serving