Spaghetti with yogurt sauce, tofu, onion and mushrooms 🍝.

Tofu: cut 4 thin fillets and in a small glass pour 1 tablespoon of soy sauce, 1 tablespoon of AOVE, half teaspoon of sweet paprika and 1/4 teaspoon of sweet paprika de la vera, stir and pour it on top. Cut it into small pieces and set aside.

Cut the onion into small squares and add it to the frying pan, while we also cut into small squares the 2 mushrooms (large). We put them in the pan with salt and let them poach.

When everything is well poached, add the tofu to the frying pan with a little oil until golden brown, and bring the water to boil.

We cook the spaghetti for 10 minutes and while it is cooking in a small glass we take a heaped spoonful of natural yogurt and we add a dash of oil and lemon, pepper, garlic and parsley and salt. Stir.

When the pasta is cooked, drain it and add it to the pan with the onion and mushrooms, together with the tofu and the yogurt sauce with a little more salt. Stir and plate.