Tofu Kokkeli
recipe

A delicious and nutritious tofu scramble with vegetables and leftover whole wheat spaghetti.
Preparation Time: 20 minutes
Serving Size: 2 servings
Ingredients:
- ½ zucchini
- 1 red bell pepper
- 1 block of organic tofu, diced
- Leftover whole wheat spaghetti
- A splash of homemade ketchup
Instructions:
1. Peel and dice the zucchini and red bell pepper into small cubes.
2. Heat a little oil in a pan and add the diced vegetables. Sauté until they soften.
3. Add the diced tofu to the pan and cook until the tofu turns golden brown.
4. Crumble the leftover whole wheat spaghetti into the pan and mix well.
5. Finally, add a splash of homemade ketchup to taste and stir once more.
6. Serve warm and enjoy!
Nutritional Information (per serving):
Calories: 350
Protein: 20g
Fat: 12g
Carbohydrates: 45g
Fiber: 7g
Sugar: 6g

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