Vegetable noodles with mushrooms and tofu
Difficulty: Easy
Ingredients
- 200 g Mushrooms
- 2 shallots
- 2 garlic cloves
- 300 g Tofu
- 4 tbsp olive oil
- 5 g Parsley
- 50 g Hard cheese
- 800 g colorful carrots (red, yellow, purple)
- 100 ml vegetable broth
- 200 ml soy cream
- cayenne pepper
- salt and pepper
Instructions
- Clean mushrooms and cut into slices. Peel and finely dice shallots and garlic. Cut tofu into cubes as well. Sauté shallot, garlic, and tofu for 5 minutes over medium heat.
- Add mushrooms and sauté over high heat, occasionally tossing, for another 5 minutes—season with salt and pepper.
- Meanwhile, wash the parsley, shake dry and chop—grate cheese. Clean and wash carrots and use a spiral slicer to make noodles.
- Deglaze mushrooms with vegetable broth and soy cream, simmer for about 5 minutes, season with salt, pepper, and cayenne pepper.
- Heat remaining oil in a second pan, sauté vegetable noodles in it for 4 minutes over medium heat, and place on plates with mushroom sauce, sprinkle with chopped parsley and cheese.
Notes
Nutritional values in 1 serving:
| Protein | 21 g (21 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Fat | 26 g (22 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Carbohydrates | 18 g (12 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| Added sugar | 2 g (8 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |
| dietary fibre | 8.6 g (29 {23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187}) |