Spinach Pesto

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Ingredients

4 servings

250 g
1
1/2
375 g
250 g
100 g Noodles (whole wheat)
Broccoli
Cauliflower
Tofu
Mushrooms
Peanuts 2 TBL sp
2 TBL sp
2 TBL sp
1 tea sp
4 cloves Soy sauce
Balsamic vinegar
Water
Sambal
Garlic

Tip

For less than 4 portions or to simplify this recipe, choose broccoli OR cauliflower.

Prep

15 min

1. Mince garlic
2. Cut broccoli into small florets
3. Cut cauliflower into small florets
4. Cut mushrooms into slices
5. Cut tofu into 1 cm cubes, place them on paper towel and put paper towel on top, press with your hands to squeeze out the water
6. Mix soy sauce, balsamic vinegar, water and sambal

Cook

25 min

Cook cauliflower

~5 min

Add broccoli

~3 min more

drain afterwards and save cooking liquid to cook noodles

In the meantime, sauté tofu

medium/high heat, turn sides regularly ~7 min

put aside

Heat up new oil in the same pan and sauté mushrooms

medium/high heat ~3 min

Add garlic

~2 min

Add soy sauce mix

stir ~1 min

Add tofu, broccoli and cauliflower

stir, turn off heat and add a lid to keep warm ~1 min

Cook noodles

~4 min

Serve noodles with vegetables, sauce and peanuts