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- Ingredients
- Recipe
- Beef noodles200 g
- Carrot1 unit(s)
- cherry tomato15 unit(s)
- Smoked Tofu200 g
- A handful of arugula1 unit(s)
- In a large pot, heat 1.5l of water with 1 tablespoon of salt until it boils. Add the pasta, turn off the heat, cover the pan and count for 2 minutes (the time must be exact for the pasta not to pass). Drain and reserve.
- Peel and cut the carrot into slices and cook (10 minutes after boiling the water). Cut the carrot slices into cubes. Cut the tofu into cubes and place in a frying pan until golden. Cut the tomatoes into slices and the arugula into strips. Add everything to the pasta and mix well.
- For the sauce: mix well 1 tablespoon of olive oil, 3 tablespoons of soy sauce, juice of 1 lemon and 1 teaspoon of dried pepperoni. Mix the salad and stir well until incorporated.
- You can replace the tofu with curd cheese or mozzarella (in this case, don't pass the mozzarella through the skillet, just cut it into cubes). You can also substitute chickpeas or fresh peas. If desired, top with chopped avocado when serving!
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