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Creamy gluten-free spaghetti with miso sauce, fried savoy cabbage, carrots, and tofu – a delicious vegan dish full of flavor
#gluten-free
#vegan
#lactose-free
Ingredients
For the pasta:
-
2
shallots
-
2
tbsp miso paste (gluten-free)
-
3
tbsp sesame paste (tahini)
-
150
ml rice cream for cooking
-
2
Carrots
-
150
g savoy cabbage
-
1
tbsp sesame oil
-
3
tbsp soy sauce (gluten-free)
-
100
g tofu
-
2
Packs of
KOMEKO SPAGHETTI
Preparation
- Prepare the sauce
Peel and finely chop the shallots. Mix the miso and sesame paste with the rice cream and 4 tablespoons of water. Stir in the shallots and set the sauce aside. - Prepare vegetables and tofu
Peel the carrots and slice them into thin strips using a vegetable peeler. Wash and roughly chop the savoy cabbage. Heat the oil in a pan and briefly sauté the vegetables. Deglaze with a dash of soy sauce and simmer for about 5-7 minutes over medium heat. At the end of the cooking time, add the diced or crumbled tofu. Keep the vegetables warm in the pan. - Cook and serve spaghetti
Simmer the KOMEKO SPAGHETTI in 1-1.5 liters of salted water for 2 minutes. Once the noodles are cooked and drained, return them to the pot, add the miso shallot cream, and mix well. Serve the spaghetti with the tofu vegetables.
