Vegan Zoodles Cabonara-Style

Since summer hopefully won't be long in coming, we have a Low Carb Zoodles recipe today.
Since we used to love spaghetti Cabonara, we were driven by our desire and our creativity. Here you can see what came out of it.​

Ingredients:
1-2 zucchini
1 small onion
1 clove of garlic
1 spring onion
100 ml soy milk
1-2 tablespoons vegan sour cream
½ Smoked tofu, e.g. Black Forest tofu from Taifun
1 small tomato
1 tsp Tahin
1 tsp olive oil
salt and pepper​

Preparation:

1. Spiral zucchini.
2. Finely chop the onions and garlic, cut the spring onion into thin rings and dice the tofu.
3. Heat the oil in a pan. Brown the onions and garlic for 1 minute.
4. Add the tofu cubes and fry for a further 3 minutes, stirring constantly.
5. Deglaze with soy milk, salt and pepper.
6. Stir in sour cream and half of the spring onions. Simmer for 2-3 minutes.
7. In the meantime dice the tomato and mix with the remaining spring onion rings.
8. Carefully fold the courgettes into the sauce and leave to simmer for 3 minutes.
9. Put the zoodles in a pasta plate, spread the tomato mixture on top and garnish with the tahini.