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Ingredients for 4 servings:
- 40 dkg large square pasta
- 30 dkg soft tofu
- half an eggplant
- 3 dl vegan sour cream
- salt
- pepper
- 2 tablespoons olive oil
Preparation:
- Cut the eggplant into small cubes.
- Heat 1 tablespoon of oil in a pan and fry the eggplant cubes until golden brown, stir often.
- While frying, season with salt and fresh ground pepper.
- Cook the pasta in hot, salty water, sieve and mix it with 1 tablespoon of olive oil.
- Cramble the tofu on the pasta, sprinkle it with the eggplant and serve the dish with sour cream.
Enjoy!
