Description
If you want to cut down on carbs, here you go! It is delicious and juicy and healthy!!
Ingredients
Scale
- 200 g Tofu (natural)
- 1 piece of leek
- 2 cloves garlic
- 6 dried tomatoes in oil
- 1/2 bundle of basil
- 1 tablespoons rosemary needles
- 8 tablespoons olive oil
- sea salt & fresh ground pepper
- 200 g tomato paste
- 2 teaspoons agave syrup
- 80 ml red wine
- 4 Zucchini
Instructions
- Take the tofu and smash it with a fork in a bowl to little crumbs.
- Dice the leek and mince the garlic into small pieces. Let tomatoes drip from the oil and cut into small pieces. Chop the rosemary.
- Heat 6 tablespoons olive oil in a pan and fry the tofu until golden, add the leek, the garlic and rosemary and roast together for 4 minutes. Salt and Pepper. Add the tomato paste and the agave syrup let caramelize for a minute and deglaze with the red wine.
- Wash the zucchini and cut with a zucchini-spaghetti cutter. Mix it with 2 tablespoons olive oil and heat it up for a minute in the sauce.
- Cut the basil and sprinkle it over the pasta – enjoy!
Notes
I really enjoyed this dish and so did my hubby! If you want you can substitute the wine with vegetable broth, it still tastes really good!