One-pot Spaetzle with Smoked Tofu
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g baby spinach leaves
- 250 g mushrooms
- 200 g smoked tofu
- 1 tablespoon vegetable oil
- 3 tablespoon fried onions
- 80 ml broth
- 200 ml cream
- 1 pack Henglein fresh egg spaetzle
- Salt and pepper, freshly ground
- 50 g mozzarella, rated
Print Recipe
Pin Recipe Instructions
- 1. Wash the spinach, clean the mushrooms and cut into wide slices. Cut the smoked tofu into fine cubes. Heat the oil in a saucepan, fry the mushrooms and smoked tofu in it for about 3 minutes.
- 2. Add the spinach and onions and fry for another 3 minutes. Deglaze with broth and cream, add spaetzle, season with salt and pepper and cover and simmer over low heat for approx. 5 - 10 minutes.
- 3. Sprinkle the one-pot spaetzle with mozzarella, stir briefly and serve.
- Per serving:
- kJ / kcal: 2065/493
- EW: 20.2 g
- F: 30.5 g
- KH: 33.6 g
- BE: 3
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