Use Dragonfly’s smoked Tofu to transform Spaghetti into something special. Smoked tofu, mushrooms, courgette and tomatoes tossed in pesto and soya cream and served with Spelt Spaghetti.
400g smoked Dragonfly Premium tofu (cut into cubes)
150g mushrooms (sliced)
1 large courgette (cut into cubes)
2 cloves garlic (crushed)
6 spring onions (sliced)
1 tbsp olive oil
1 tbsp dried herbs
1 jar vegan or vegetarian green pesto
50 – 80 ml soya cream
4 small tomatoes (cut into quarters)
1 tsp mustard (optional)
500g dry spelt spaghetti
1) Heat the oil in a pan and add the spring onions, garlic & tofu cubes, then stir fry for about 5 mins or until the tofu is brown.
2) Add the sliced mushrooms, courgette, dried herbs, shoyu and mustard (optional). Stir all together and then simmer for another 5-7 mins or until the vegetables are soft. Add a little water if needed. Cover with a lid to speed up cooking.
3) In the meantime cook the spaghetti as directed on the packet and when the vegetable/tofu mix is almost ready, add the jar of pesto and soya cream to the spaghetti and stir in.
4) Serve the spaghetti and tofu/veg mix with fresh tomatoes. Garnish with fresh basil & black pepper.