Tofu Spaghetti with Baked Vegetables and Sea Salt Odyssey

May 10, 2018


1 pack of tofu spaghetti

3 medium-sized brown mushrooms

5 radishes

fresh peas

fresh coriander

10 medium-sized Brussels sprouts

Freshly ground black pepper

Smoked salt Salt Odyssey

Extra virgin olive oil


Cut the vegetables into even pieces so they can be cooked evenly.  In a bowl, add the smoked salt, the pepper and 1 tbs. of olive oil.

After stirring well, cook them in a preheated oven at 260° for 8-9 minutes. This is important to turn our vegetables to brownish and crispy.

Chop the coriander

Rinse the tofu spaghetti, strain it and put it in boiling water for 1 minute.

In a bowl, mix spaghetti and grilled vegetables adding one and a half tbs. of olive oil.  Add smoked salt and pepper as needed, serve immediately sprinkling with coriander.

Tip: Combine your meal with a glass of Moschofilero White Dry wine. 

Recipe Source: Salt Odyssey by executive chef Kostas Magoulas

( www.saltodyssey.com)

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