Tofu spaghetti with baked vegetables and raw olive oil

by Executive chef Kostas Magoulas

 

Type: vegan, gluten-free and lactose-free

 

Preparation time: 10 minutes  Cooking time: -15 minutes  Waiting time: -

Total Time: 18-30 minutes

 

Ingredients (2 servings):

• 1 pack of tofu spaghetti

• 3 medium-sized brown mushrooms

• 5 radishes

• fresh peas

• fresh coriander

• 10 medium-sized Brussels sprouts

• Freshly ground black pepper

• Smoked salt Salt Odyssey®

• Extra virgin olive oil

 

Directions:

Cut the vegetables into even pieces so they can be cooked evenly.  In a bowl, add the smoked salt, the pepper and 1 tbs. of olive oil.

After stirring well, cook them in a preheated oven at 260° for 8-9 minutes. This is important to turn our vegetables to brownish and crispy.

Chop the coriander

Rinse the tofu spaghetti, strain it and put it in boiling water for 1 minute.

In a bowl, mix spaghetti and grilled vegetables adding one and a half tbs. of olive oil.  Add smoked salt and pepper as needed, serve immediately sprinkling with coriander.

Good appetite!

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