Summary

Ingredients

• 800 g kale
• 200 g tofu
• 1 organic lemon (zest)
• 2 cloves garlic)
• 500 g spahetti
• salt and pepper
• Cayenne pepper
• 2 tablespoon almond sticks
• 4 tablespoon oil

Print Recipe Pin Recipe

Instructions

1. Wash the kale and pluck from the panicles. Cook in salted water for 5 minutes. Cook the spaghetti as usual.
2. Fry the almond slivers in a pan without oil (!) Until light brown and then set aside.
3. 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.
4. Spread the almond sticks on top to decorate.