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🍝 Baked Pasta with Tofu and Spinach

516 kcal · 30 min · 4 raciones

Ingredientes

• 300 g Tofu
• 100 g whole wheat tagliatelle
• 2 cda corn kernels (jar)
• 4 chard leaves
• 200 g cream cheese
• 50 g Gruyère cheese (cubed)
• 2 eggs
• 1 cda soy sauce
• 2 cdta granulated broth
• paprika powder
• 2 garlic cloves (pressed)
• herbs (to taste)
• sunflower seeds (for sprinkling)

Preparación

1. 1. Bring a large pot of salted water to a boil.
2. 2. Cook the pasta in it until still firm (al dente).
3. 3. Drain the pasta.
4. 4. Rinse the pasta briefly with cold water.
5. 5. Let the pasta drain well.
6. 6. Cut the tofu into small cubes.
7. 7. Wash the chard thoroughly.
8. 8. Cut the washed chard into small pieces.
9. 9. Mix all ingredients for the sauce in a bowl until well combined.
10. 10. Take a baking dish.
11. 11. Put half of the pasta into the dish.
12. 12. Put half of the tofu into the dish.
13. 13. Put half of the vegetables into the dish.
14. 14. Pour about one third of the sauce over this first layer.
15. 15. Spread the remaining tofu over the sauce.
16. 16. Spread the remaining vegetables over the tofu.
17. 17. Cover everything with the remaining pasta.
18. 18. Pour the rest of the sauce over the pasta.
19. 19. Sprinkle sunflower seeds on top.
20. 20. Preheat the oven to 220 degrees.
21. 21. Place the baking dish in the preheated oven.
22. 22. Bake the casserole for about 25 minutes.

Nutrición por ración

• kcal: 516
• Protein: 31 g · Fett/Fat: 30 g · Carbs: 38 g