Creamy Spaghetti with Tofu and Peas

Name: Creamy Spaghetti with Tofu and Peas
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 Garlic clove (~ 0.1 oz); ½ Onion, red (~ 1.5 oz); ½ Lemon (~ 1 oz); ½ cup Vegan cream alternative; 2.5 oz Smoked tofu; 1⁄3 cup Green peas, frozen; 3.5 oz Spaghetti, whole grain; 1 tsp Canola oil; ¾ tsp Oregano leaves, dried; Salt; Black pepper

Enjoy our vegan recipe Creamy Spaghetti with Tofu and Peas by feastr. Ideal to lose weight. Balanced, quick, and very tasty.

Nutritional information:

Calories	3298 kJ (788 kcal)
Protein	34 g
Fat	32 g
Carbohydrates	79 g
Fiber	16 g

Utensils:

cutting board, colander, large pot, chef's knife, Spoon, cooking spoon, non-stick frying pan

Recipe instructions:

1

Take the peas out of the freezer. Put them in a colander and let defrost.

1⁄3 cup Green peas, frozen

2

Cook the spaghetti according to the package instructions.

3.5 oz Spaghetti, whole grain

3

Finely chop the onion and garlic. Dice the tofu.

½ Onion, red (~ 1.5 oz)
1 Garlic clove (~ 0.1 oz)
2.5 oz Smoked tofu

4

Heat the canola oil in a non-stick frying pan over medium heat. Fry the tofu until golden brown. Add the oninons and garlic and fry until the onions turn translucent.