Vegetable Noodles with Mushrooms and Tofu

Ingredients

• 7 oz Champignons
• 2 Shallots
• 2 Garlic cloves
• 10.5 oz Tofu
• 4 tbsp Olive oil
• Salt
• Pepper
• 0.17 oz Parsley
• 1.8 oz Hard cheese (with microbial rennet; e.g. Montello)
• 28 oz Colorful carrots (red, yellow, purple)
• 3.5 oz Vegetable broth
• 7 oz Soy cream
• Cayenne pepper

Instructions

1. 1.

   Clean the mushrooms and slice them. Peel and finely dice the shallots and garlic. Also cut the tofu into cubes. Heat 2 tbsp of oil in a pan, sauté the shallot, garlic and tofu over medium heat for 5 minutes.

2. 2.

   Add the mushrooms and sauté them over high heat with occasional stirring for another 5 minutes. Season with salt and pepper.

3. 3.

   In the meantime, wash, dry and chop the parsley. Grate the cheese. Clean and wash the carrots and process them into noodles using a spiralizer.

4. 4.

   Deglaze the mushrooms with vegetable broth and soy cream, let it simmer for about 5 minutes, season with salt, pepper and cayenne pepper.

5. 5.

   Heat the remaining oil in a second pan, sauté the vegetable noodles for 4 minutes over medium heat and serve them on plates with the mushroom sauce, sprinkled with chopped parsley and cheese.