100 gr (3.5 oz.) cashews soaked in water over night
Juice of1/2 lemon
1-2garlic cloves
1-2 tspnutritional yeastoptional
1tspsalt
200 ml (1 cup) water
Also:
250 gr (9 oz.) spaghetti
Instructions
Asparagus & tofu
Wash the asparagus, cut off the wooden ends and chop them (if you have asparagus tips you don’t need to cut off anything) depending on their size cut them in halves
Chop the classic smoked Taifun tofu in stripes or dices
Finely chop the shallots in dices – place everything on a baking tray
Preheat the oven to 200°C (392°F)
Mix oil, zest and juice of a lemon and the spices for the marinade
Pour it over asparagus, tofu and shallots and mix well
Bake for 25-30 minutes until everything is crispy, tlip it after some time
Sauce
Soak the cashews in water over night (in case you forgot to do so, soak them in hot water for 15-30 minutes)
Rinse the cashews – put all ingredients into a blender and mix until it’s a smooth sauce
Cook the spaghetti according to the packet instructions, rinse them but keep some of the pasta water
Put the cashew sauce into a pan, slightly heat it up, add the spaghetti and if it’s too thick, add a little pasta water
Serve the pasta on a plate and add the asparagus and tofu from the oven on top
Top with rocket salad, cress and roasted pine nuts