Vegetable noodles with mushrooms and tofu
by Tavolino
A light, low-carb dish with spiralized carrots, pan-fried tofu, and a creamy mushroom sauce. A healthy and vegetarian meal.
Ingredients
- Button mushrooms 200 g
- Shallots 2
- Garlic cloves 2
- Tofu 300 g
- Olive oil 4 tbsp
- Salt to taste
- Pepper to taste
- Parsley 5 g
- Hard cheese 50 g
- Rainbow carrots 800 g
- Vegetable broth 100 ml
- Soy cream 200 ml
- Cayenne pepper to taste
Preparation
- 1
Clean the mushrooms and slice them. Peel and finely dice the shallots and garlic. Cut the tofu into cubes.
- 2
Heat 2 tbsp of olive oil in a pan. Sauté the shallots, garlic, and 300 g of tofu for 5 minutes.
- 3
Add 200 g of mushrooms to the tofu cubes and sauté over high heat for another 5 minutes.
- 4
Season the mushroom-tofu mixture with salt and pepper.
- 5
Wash the parsley, shake dry, and finely chop. Finely grate 50 g of hard cheese.
- 6
Clean and peel 800 g of rainbow carrots and process them into noodles using a spiralizer.
- 7
Deglaze the mushroom pan with 100 ml of vegetable broth and 200 ml of soy cream.
- 8
Let the sauce simmer for about 5 minutes.
- 9
Season the sauce to taste with salt, pepper, and cayenne pepper.
- 10
Heat the remaining olive oil in a second pan.
- 11
Sauté the vegetable noodles in it for 4 minutes over medium heat.
- 12
Arrange the vegetable noodles on plates, pour the mushroom sauce over them, and sprinkle with parsley and cheese.