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