Summary

Ingredients

• 250 g noodles, vean (noodles)
• Salt water
• 200 g smoked tofu
• 200 g peppers, pickled from the jar
• 200 g spinach (frozen)
• 2 tablespoon olive oil
• 1 teaspoon oregano
• 1 clove garlic
• 1 shallot (s)
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon chili powder
• 1 pinch (s) sugar
• 4 tablespoon white wine vinegar
• salt and pepper

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Instructions

1. Put the spinach out in good time or defrost it in the microwave. Express well. Cook the pasta in salted water according to the instructions on the packet. Cut the shallot into fine cubes and place in the sieve for the pasta. Pour the pasta water over the shallot cubes.
2. Mix the vinegar, oil and sugar in a bowl. Press the clove of garlic into the mixture. Add the warm pasta and shallots to the bowl and fold into the dressing.
3. Cut the tofu into cubes with an edge length of approx. 1 cm and finely cut the peppers. Add to the pasta together with the spinach and oregano, mix everything together. Season to taste with salt and pepper. Chill for a few hours before serving.