RYE PASTA WITH COURGETTE, SHALLOTS AND TOFU

I prepared this lunch during my motorhome trip around Norway. I needed quick and tasty recipes, because there was no time for fancy dishes. The weather was good, so cooking outdoors was a pleasure.

Ingredients:

(portion for four)

• 250 g rye pasta
• 1 tbsp of coconut oil
• 250 g of shallots
• 4 mushrooms
• 1/2 tsp of salt
• 1/2 tsp of vegetable seasoning (grind dried vegetables, salt, turmeric, granulated garlic and store in a jar)
• 2 pinch of pepper
• 1/2 tsp of curry
• 1/2 tsp of sweet pepper powder
• 1/2 red pepper
• 1 courgette
• 3 cloves of garlic
• 290 g silk tofu (or natural)
• 2 tbsp of soy sauce
• 1 tbsp of vegan cream
• 1/2 lime juice
• 1 cm fresh ginger

Instructions:

1. Cook the pasta according to the recipe on the package.
2. Heat coconut oil in a frying pan.
3. Cut shallots, garlic, ginger and put them in the pan.
4. Add the mushrooms in cubes and season with salt, vegetable seasoning, pepper, curry and sweet paprika.
5. Fry until everything is soft (about 10 minutes).
6. Cut red peppers, courgette and put them in the pan.
7. Crush the tofu and add to the pan. Mix gently.
8. Add vegan cream and lime juice.
9. Put the squeezed lime on the pan (it gives taste to the dish).
10. Fry another 10 minutes and it's ready!