Forwarded from The Veganarchist Cookbook π©
Tofu limonello
Ingredients:
β’ ~300g tofu
β’ oil
β’ 1 tsp cayenne pepper flakes
β’ salt
β’ 250g pasta
β’ 1 tbsp veggie fond
β’ 25 cL oat cream
β’ 4 cloves garlic
β’ 1 Β½ tsp turmeric
β’ 1 tsp ground ginger
β’ 1 lemon
β’ 1 Β½ tbsp agave syrup
β’ 20 cL yogurt
β’ fresh parsley (optional)
Instructions:
Press the tofu, then dice it.
Season with cayenne and a pinch of salt, and fry on medium heat in a bit of oil until golden.
Add the fond and cream. Mix gently until the fond has completely diluted. Lower the heat.
Finely chop the garlic and press the juice out of your lemon.
Add them to the sauce alongside the turmeric, ginger, and syrup. Mix until even, add the yogurt.
Boil your pasta according to packaging recommendations.
Add the tofu and sauce to the pasta, and done!
You can garnish with fresh parsley, but that's optional.
Link to the OG recipe (I changed the ratio of some ingredients to make it more to my taste)
Ingredients:
β’ ~300g tofu
β’ oil
β’ 1 tsp cayenne pepper flakes
β’ salt
β’ 250g pasta
β’ 1 tbsp veggie fond
β’ 25 cL oat cream
β’ 4 cloves garlic
β’ 1 Β½ tsp turmeric
β’ 1 tsp ground ginger
β’ 1 lemon
β’ 1 Β½ tbsp agave syrup
β’ 20 cL yogurt
β’ fresh parsley (optional)
Instructions:
Press the tofu, then dice it.
Season with cayenne and a pinch of salt, and fry on medium heat in a bit of oil until golden.
Add the fond and cream. Mix gently until the fond has completely diluted. Lower the heat.
Finely chop the garlic and press the juice out of your lemon.
Add them to the sauce alongside the turmeric, ginger, and syrup. Mix until even, add the yogurt.
Boil your pasta according to packaging recommendations.
Add the tofu and sauce to the pasta, and done!
You can garnish with fresh parsley, but that's optional.
Link to the OG recipe (I changed the ratio of some ingredients to make it more to my taste)
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Forwarded from Bunarium βα’.Λ¬.α’β (π₯π£π¦ππππππππ)