Tofu spaghetti with baked vegetables and raw extra virgin olive oil


Preparation Time: 10 min
Cooking / Baking Time: 15 min
Temperature: 260°C
Difficulty: Easy
Servings: x 2


1 pack tofu spaghetti
3 medium sized brown mushrooms 
5 radishes 
fresh peas
fresh coriander
10 medium sized Brussel sprouts
freshly ground black pepper
Salt Odyssey Sea Salt Smoked in Beechwood
Terra Creta Greek 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.

    Gluten Free, Vegan, Lactose Free