Spaghetti al Tofu e Peperoncino

Bring a pot with salted water to a boil.

• Salt

Cut the garlic into thin slices. Thinly chop the chili and add both into a bowl. Finely dice the tofu and set aside.

• 1 Garlic clove (~ 0.1 oz)
• ½ Chili pepper (~ 0.1 oz)
• 3.5 oz Smoked tofu

Add the spaghetti into your pot and cook according to the package instructions.

• 4.4 oz Spaghetti, whole grain

Heat the olive oil in a non stick frying pan over medium heat. Add the garlic and chili and fry until the garlic starts to brown.

• 1 ⁠½ Tbsp Olive oil

Add the tofu into the pan and fry for approx. 2-3 minutes. Turn off the heat and add the rucola into the pan.

• 1.1 oz Arugula

Rinse the pasta, save a bit of the water in a cup, add the pasta into the pan, sprinkle with lemon juice, season with salt and pepper, add a bit of the pasta water, mix well and serve.

• ½ Lemon (~ 1 oz)
• Salt
• Black pepper

Enjoy your meal!