Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 80 g almond butter, white
- 200 g smoked tofu
- 1 onion (s)
- 3 cloves garlic
- 5 tablespoon olive oil
- 1 teaspoon lemon juice
- 5 zucchini
- 1 pinch (s) salt and pepper
- 1 teaspoon vegetable stock powder
- 200 ml water, warm
Print Recipe
Pin Recipe Instructions
- Mix the almond butter with the vegetable stock and the water. Put aside.
- Cut the zucchini into spaghetti with the spiral cutter. I take the potato peeler and always peel from top to bottom in a round, these are more like ribbon noodles. Drizzle with the lemon juice and set aside.
- Cut the smoked tofu into small cubes, as well as the onion and the garlic cloves. Season everything with salt and pepper and fry vigorously in a large pan in the olive oil for approx. 5 minutes.
- Reduce the heat a little. Place the prepared zucchini in the pan on top of the tofu, onion and garlic mixture. Pour the almond butter mixture over the top.
- Heat well, turning, and transfer to the plates.
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