Summary

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

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Instructions

1. Mix the almond butter with the vegetable stock and the water. Put aside.
2. 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.
3. 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.
4. 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.
5. Heat well, turning, and transfer to the plates.