1 pack of tofu spaghetti
3 medium-sized brown mushrooms
10 medium-sized Brussels sprouts
Freshly ground black pepper
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
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