1. 1

   Step 1

   Clean the mushrooms and slice them. Peel and finely dice the shallots and garlic. Cut the tofu into cubes.

2. 2

   Step 2

   Heat 2 tbsp of olive oil in a pan. Sauté the shallots, garlic, and 300 g of tofu for 5 minutes.

   Timer 5 min
3. 3

   Step 3

   Add 200 g of mushrooms to the tofu cubes and sauté over high heat for another 5 minutes.

   Timer 5 min
4. 4

   Step 4

   Season the mushroom-tofu mixture with salt and pepper.

5. 5

   Step 5

   Wash the parsley, shake dry, and finely chop. Finely grate 50 g of hard cheese.

6. 6

   Step 6

   Clean and peel 800 g of rainbow carrots and process them into noodles using a spiralizer.

7. 7

   Step 7

   Deglaze the mushroom pan with 100 ml of vegetable broth and 200 ml of soy cream.

8. 8

   Step 8

   Let the sauce simmer for about 5 minutes.

   Timer 5 min
9. 9

   Step 9

   Season the sauce to taste with salt, pepper, and cayenne pepper.

10. 10

    Step 10

    Heat the remaining olive oil in a second pan.

11. 11

    Step 11

    Sauté the vegetable noodles in it for 4 minutes over medium heat.

    Timer 4 min
12. 12

    Step 12

    Arrange the vegetable noodles on plates, pour the mushroom sauce over them, and sprinkle with parsley and cheese.

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