I had to make do with some ingredients I wouldn’t normally use since I didn’t have much in the fridge but here’s the recipe.
Ingredients:
1 Smoked Tofu (150-200g?) 200g soy yogurt
Kala namak for the egg taste
Saffron and curcuma for the color
Pepper
Vegan grated cheese
Soy sauce
Process: Start by cutting the tofu into little squares, and put it for a few minutes in the microwave or in the air frier at low heat to dehydrate it a bit. After a few minutes take it out and marinate it in soy sauce.
Meanwhile, boil water and roast some pepper in a pan (don’t burn it). Combine the pepper with the yogurt, a bit of fat (I used coconut oil) saffron, and Curcuma. Finally, add Kala Namak until it tastes eggy, you might need to add more later but just taste it as you go. Start cooking your spaghetti and add oil to the pan, remove the tofu from the marinade and cook it until it gets crispy. Strain your spaghetti a few minutes before it’s ready but save the pasta water, put the tofu in a bowl, you can leave some of the leftover oil in the pan, and sauteè your spaghetti in the pan adding pasta water until it gets creamy. Finally, combine everything, sprinkle a bit of vegan cheese on top and a few more cracks of black pepper. You are done!
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I had to make do with some ingredients I wouldn’t normally use since I didn’t have much in the fridge but here’s the recipe.
Ingredients:
1 Smoked Tofu (150-200g?)
200g soy yogurt
Kala namak for the egg taste
Saffron and curcuma for the color
Pepper
Vegan grated cheese
Soy sauce
Process:
Start by cutting the tofu into little squares, and put it for a few minutes in the microwave or in the air frier at low heat to dehydrate it a bit. After a few minutes take it out and marinate it in soy sauce.
Meanwhile, boil water and roast some pepper in a pan (don’t burn it).
Combine the pepper with the yogurt, a bit of fat (I used coconut oil) saffron, and Curcuma. Finally, add Kala Namak until it tastes eggy, you might need to add more later but just taste it as you go.
Start cooking your spaghetti and add oil to the pan, remove the tofu from the marinade and cook it until it gets crispy.
Strain your spaghetti a few minutes before it’s ready but save the pasta water, put the tofu in a bowl, you can leave some of the leftover oil in the pan, and sauteè your spaghetti in the pan adding pasta water until it gets creamy.
Finally, combine everything, sprinkle a bit of vegan cheese on top and a few more cracks of black pepper.
You are done!