Super simple ‘buttery’ garlic spring spaghetti


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)


  • 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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