Red Zoodles - with tomato-paprika sauce and tofu

This time we were inspired by noodles with tomato sauce and scrambled eggs. That's what we often had to eat back then. Actually there is nothing wrong with this dish as long as you use dark noodles and good eggs. But it can't hurt the summer figure to do without a portion of carbohydrates. With a view into our refrigerator we created the delicious one.

Ingredients (for 1 pers.):
1 courgette
2-3 red pointed peppers
½ green pepper (optional)
250 ml strained tomatoes
1/3 Feto "Bell pepper" from Taifun
¼ TL Kumin
1 tsp thyme
salt and pepper

Preparation:
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1. Spiral zucchini and set aside.
2. Dice the peppers and feto.
3. Place the peppers in a pan with about 100 ml of water and bring to the boil.
4. Add salt, pepper and cumin.
5. Simmer until the water has evaporated.
6. Deglaze with the tomatoes and add the thyme.
7. Stir well and simmer for about 2 minutes.
8. Fold in the zoodles and leave on the switched off plate for 2 minutes.
9. Put the Red Zoodles on a plate, spread the diced Feto on top and garnish with thyme as desired.