Wash the kale and pluck from the panicles. Cook in salted water for 5 minutes. Cook the spaghetti as usual.
Fry the almond slivers in a pan without oil (!) Until light brown and then set aside.
Cut the tofu into small cubes, fry in a pan with a little oil for 3 minutes. Season with cayenne pepper, add the lemon peel and garlic and fry for another 3 minutes. Then add the kale and heat. Season to taste with pepper and salt, add the spaghetti and stir everything well.
Kale leaf chips are an unusual snack that can surprise guests. Ingredients Kale cabbage – 1 bunch (330 g) Olive oil – 1 tbsp Salt – 0.25 teaspoon Ground black pepper – 0.25 teaspoon. Ground cayenne pepper – 1/8 teaspoon Directions Turn on the oven to preh...