Super simple ‘buttery’ garlic spring spaghetti

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This spaghetti is quick, easy to make and uses barely any ingredients all of which can be bought in most supermarkets. I bought all of mine in a Sainsbury’s Local!

It also contains protein, carbs and veggies so depending on how ‘buttery’ you make it it’s also pretty healthy.

Ingredients (to serve 2)

1/2 pack of ‘Cauldron’ Tofu

Dried spaghetti

1 small onion

1 small courgette

4 cloves of garlic

Half a lemon

1 small chilli without seeds (or chilli powder)

Olive oil (or dairy free margarine)

Balsamic vinegar

Vegan Bouillion Powder (this can sometimes be hard to find but any veg stock works)

Method

  • Half an hour in advance ‘press’ the tofu. I use this by thinly slicing it, placing it on kitchen roll on a plate, more kitchen roll on the top then putting anything heavy on top (books, tins of beans etc).
  • When pressed chop into small cubes and marinade with balsamic vineger, salt, pepper and a sprinkling of boullion. I don’t use oil because it blocks the flavours from absorbing into the tofu.
  • Place the tofu on a v. lightly oiled baking tray and put under a medium grill for 5-10 minutes each side until crisp.
  • (This is usually a good point to put the spaghetti on to cook)
  • Thinly chop the onions and garlic and fry them on a low heat with plenty of olive oil and seasoning (salt/pepper) until soft.
  • Thinly slice the courgette into long strips and add to the onions along with the chilli and 2 teaspoons of bouillion + more oil!
  • When the spaghetti is ‘al dente’ drain and mix everything together. Add seasoning (bouillion, oil, salt, pepper) to taste + the juice from half a lemon + the crispy tofu and serve with plenty of rocket!
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