Joel’s Spelt Spagetti with Tofu Gravy

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For 3 persons

  • 1 finely chopped onion
  • 10 pieces of shredded sun-dried tomatoes
  • 200 ml of coconut milk
  • 200-250 ml water
  • 100g diced tofu
  • 50 g sliced spinach leaves
  • ½-1 teaspoon coarse sea salt (less if the tomatoes are very salty, you will have to add a little first and try)
  • 1 tsp pink peppercorns
  • 1 teaspoon basil (optional)

Fry the onion in a little oil. Add the remaining ingredients and cook for ten to fifteen minutes on low heat. Serve with spelt (dinkel) spaghetti.

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