Informations supplémentaires
35 min.
|
731 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Finely chop the parsley and onion. Slice the mushrooms into quarters. Cut the tofu into small rectangles.
2. Cook the tofu
Put the panko, half the spices and a drizzle of oil in a bowl with salt and pepper. In another bowl put the sour cream with 2-3 tbsp. of water. Coat the tofu slices with a bit of sour cream then dip in the panko. Place on a baking sheet lined with baking paper. Bake the tofu for 16-18 minutes in the oven until browned.
3. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Drain. Mix with the parsley, some parmesan and a generous drizzle of oil. Add salt and pepper to taste. Keep warm.
4. Make the sauce
Heat a drizzle of oil and 1-2 tbsp. of butter in a skillet over medium high heat. Cook the onion 2-3 minutes. Add the canned tomatoes, 1/4 2P | 1/3 3P cup of water, a pinch of sugar, the remaining spices, salt and pepper. Simmer 5-6 minutes over medium heat.
5. Cook the mushrooms
Heat a drizzle of oil in another small pan on medium-high. Cook the mushrooms 4-5 minutes until browned. Add salt and pepper.
6. Plate your dish
Serve the pasta with the tofu, tomato sauce, mushrooms and grana padano. It is possible to leave everything in the center of the table and let everyone help themselves. Bon appétit!
300gTofu
180gLinguine
40gPanko Breadcrumbs
86mlSour Cream
398mlDiced Tomatoes
100gWhite Medium Mushroom
30gGrana Padano Cheese
0.5unitFresh Italian Parsley
8gItalian Spices
0.5unitYellow Onion(s)
What you need
pan, pots, strainer, bowls, tongs
731 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
104g
35%
fat
19g
29%
cholesterol
27mg
9%
fiber
5g
20%
protein
38g
saturated
7g
35%
sodium
694mg
29%
sugar
10g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg