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Spaghetti with tofu ragout


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For 4 people: 350 g of wholemeal spaghetti-200 g of tofu-1 medium onion-1 carrot-1 stick of celery-2 ripe tomatoes-4 tablespoons olive oil-2 tbsp tamari (or salt)


Clean onion, carrot, celery and chop finely.
Fry with oil and after five minutes add the tomatoes in pieces.
Cook for 20 minutes on low heat, basting with half a glass of water.
Halfway through cooking, add the crumbled tofu.
Season to taste when cooked with tamari (or salt).
In the meantime boil the noodles in salted water.
Drain and serve with the sauce mixture.

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