Ingredients:
300 g macaroni (or any other tubular pasta)
White sauce Ingredients:
3 tablespoons oil
1 tablespoon of flour
A pinch of salt
One liter of milk (cashews)
100 g Tofu
Preparation mode white sauce:
Place all ingredients (except tofu) in a saucepan that sits on the fire and stir until it results in a cream-consistency sauce. When it is ready add 100 g of the scraped tofu, stir well and put aside.
Red Sauce Ingredients:
½ kg Red pepper
2 onions
A glass tomato juice
3 tablespoons soy granules
2 tablespoons inactive yeast flakes (optional)
2 tablespoons oil
A pinch of salt
½ teaspoon basil dry (or green)
½ teaspoon thyme
1 bay leaf
Cooking mode red sauce:
The onion and pepper are chop and put to înnăbușit with ½ glass of water along with the salt and oil. We let it drop, then we add the tomato juice, the granules soaked separately and the spices. Let it drop a little.
Preparation mode:
In a yena dish, we put half the white sauce, over which we put half the quantity of cooked macaroni, then the red sauce, the rest of the pasta, and we put the rest of the white sauce on top. We shake the boat a little for the sauce to fit between the macaroni. We put the lid on and leave in the oven for about 40 minutes until the tastes are up.
It serves hot or cold.
Note: You can use any other spices after preference. You can also add more tofu cheese to the white sauce.
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