250 g of soy cheese tofu
2 tablespoons of wheat flour
1 and 1/2 tablespoons of spicy paprika
Salt to taste
500 g of macaroni type spaghetti
1 tablespoon of olive oil
2 tablespoons of margarine
2 minced garlic cloves
4 chopped scallion tablespoons
250 g of soy cheese tofu
2 tablespoons of wheat flour
1 and 1/2 tablespoons of spicy paprika
Salt to taste
500 g of macaroni type spaghetti
1 tablespoon of olive oil
2 tablespoons of margarine
2 minced garlic cloves
4 chopped scallion tablespoons
1
Drain the excess water from the tofu, let it sit for a few minutes on paper towels to remove any excess moisture and cut into cubes
2
In a shallow dish mix together the wheat flour, paprika, and salt
Let it rest for 15 minutes
3
Cook the spaghetti al dente and set aside
In a non-stick skillet heat the olive oil and fry the tofu cubes until they're well browned
4
In a pan, melt the butter and sauté the garlic
Turn off the heat, mix in the cooked spaghetti, tofu, and scallion, and serve immediately.
