NUTRITION

SERVINGS

INGREDIENTS

180 g spaghetti

80 g salmon fillet

150 g firm tofu

1.5 tbsp Korean bean paste

1.5 tbsp olive oil

1 medium portobello mushroom

0.5 medium yellow onion

1 clove garlic

100 g frozen spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the spaghetti until al dente, then drain.

• 2

  Combine the firm tofu and Korean bean paste in a blender and process until the mixture is completely smooth.

• 3

  Heat 0.5 tbsp of olive oil in a skillet over medium-high heat, sear the salmon fillet for 3-4 minutes per side until cooked through, then flake into bite-sized pieces and set aside.

• 4

  Heat the remaining 1 tbsp of olive oil in the same skillet and add the minced garlic, diced yellow onion, and sliced portobello mushroom.

• 5

  Sauté the vegetables for about 6 minutes until the mushrooms are tender and the onions are translucent.

• 6

  Stir the blended tofu and bean paste sauce into the skillet with the vegetables until well combined.

• 7

  Add the frozen spinach to the pan and cook for 2-3 minutes until heated through and any excess moisture has evaporated.

• 8

  Toss the cooked spaghetti and flaked salmon into the skillet, mixing thoroughly until the noodles are fully coated in the creamy sauce.