Wash the zucchini, cut off the ends and cut into long strips with a peeler up to the seeds. If you don`t want to throw away the inside, you can also recycle it. Press or finely chop the garlic, cut the tofu into small cubes or crumble it. Put both in a pan with a little olive oil and fry lightly. You can also chop the onions and fry them with them.
Then add the zucchini spaghetti and fry with it. Make sure that the zucchini still has bite. Then add a little of the tomato puree. But it shouldn`t be a sauce, so just add enough so that everything gets a little bit of the tomato sauce.
Now let everything simmer a little and season with salt, pepper and herbs of Provence. While the food is simmering, wash and clean the arugula, dry it and line the plates with it. Finally, place the zucchini spaghetti on the bed of rocket. A bit of parmesan rounds the whole thing off for non-vegans.
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