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Vegan alfredo spaghetti

made of crispy smoked tofu, onion and soy cream
A vegan version of one of the Italian's cuisine classics with a fantastic creamy flavour that will delight you at every bite!
  • Nice and quick!

    Nice and quick!

  • Vegan

    Vegan

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

wheat, soya, gluten

Utensils:

Ingredients

Spaghetti

Tofu

La Vera sweet paprika powder

Onion

Garlic

Soy sauce

Fresh parsley

Soy cream

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2180
521
20
4
70
21
4
18
0
740

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Place 2 litres of water in a large pot, add salt to taste, and bring it to a boil. Once the water boils, add the pasta and cook it for 8 minutes. Drain the water and reserve 1/4 cup of the cooking water.
2.
Roughly grate the tofu. Wash, peel and finely chop the onion and garlic. Cut the parsley. Sauté the onion and garlic in 1 tablespoon of olive oil for 2 minutes. Season to taste. Place the sautéed vegetables in a bowl and add the parsley.
3.
Heat 1 tablespoon of olive oil in the same pan and sauté the tofu for 3-5 minutes until it browns. Add the paprika powder and mix it together. Turn off the heat, add the soy sauce and mix until the tofu has absorbed the liquid. Place the tofu in the bowl with the onions.
4.
Place the cooked pasta back in the pot and add the cooking water, the soy cream and the vegetables with the tofu. Stir everything over low heat for 1 minute and serve immediately.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2180
521
20
4
70
21
4
18
0
740
kJ
kcal
g
g
g
g
g
g
mg
mg