Pappardelle-cauliflower Casserole with Tofu
Nutritional values
(Percentage of daily recommendation)
| Calorie | 917 cal. | (44 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.8 g | (46 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 94.6 μg | (158 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 1,093 mg | (27 %) | ||
| Calcium | 440 mg | (44 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 small Cauliflower
- salt
- 200 grams Smoked tofu
- 1 tsp vegetable oil
- 400 grams green Tagliatelle
- 1 Tomato
- 150 grams vegan Cheese (grated)
- vegetable oil (for the baking dish)
- 50 grams vegan Margarine
- 2 Tbsps Pastry flour
- 250 milliliters Soy creamer
- 120 milliliters Vegetable broth
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
Rinse the cauliflower and divide into florets. Blanch in salted, boiling water for about 3 minutes. Remove, rinse in cold water and drain. Cut the tofu into small cubes and fry in a pan in hot oil until browned. Then remove from pan and set aside.
Cook the pappardelle in salted boiling water and cook 1-2 minutes less than cooking time recommened on package instructions. Rinse in cold water and drain. Rinse the tomatoes, remove the stalks and cut into slices. Grate cheese coarsely.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish.
Melt margarine in a saucepan, stir in flour, and cook until golden brown on low heat, stirring constantly. Slowly add the soy creamer and the broth while stirring and bring to a boil. Season with salt, pepper and nutmeg. Arrange the pappardelle with tofu and cauliflower florets in the baking dish and place the tomato slices on top. Pour the sauce over it and sprinkle with the cheese. Bake in preheated oven about 20 minutes.
