Unfortunately the weekend went by way too fast! Yesterday I was at the Veggie World in Wiesbaden and it was really great. So much delicious vegan food and great lectures, among others by Björn Moschinski and Attila Hildmann. I’ve been there last year and by comparison, there was just a lot more going on this year! A clear sign that more and more people are enthusiastic about vegetarian and vegan diets. 🙂 In any case, I have taken many pictures and will tell you more about my experiences at Veggie World in the next few days. 

But today I still have a recipe for you and for Mediterranean pasta with tofu feta. Although the dish is prepared very quickly, it needs some planning in advance, as the tofu needs to be refrigerated for two days. It is simply crumbled with a fork or a hand and filled with some oil, lemon juice, oregano, salt, pepper and chopped capers in a lockable bowl. Apart from waiting, you do not have to do anything else. But I usually can not let it off once in a while to see what the tofu looks like and to stir it. : D Similar to “real” feta you can use it for salads, pasta dishes and much more. I still used tomatoes, aubergines, black olives and artichokes for the Mediterranean pasta,

Mediterranean pasta with tofu feta
Yields 2
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Cook Time
25 min
Cook Time
25 min
  1. For the Mediterranean pasta
  2. 1/2 eggplant
  3. 1/2 onion
  4. 1 clove of garlic
  5. 2 tomatoes
  6. about 15 black olives
  7. 1/2 glass of artichokes in oil
  8. 250 g tagliatelle
  9. rosemary
  10. thyme
  11. chilli flakes
  12. oregano
  13. salt
  14. pepper
  15. For the tofu feta
  16. 200 grams of tofu
  17. 2 tbsp lemon juice
  18. 1 tb of chopped capers
  19. 1 tbsp. Oregano
  20. 3 tbsp olive oil
  21. 1 pinch of salt
  22. 1 pinch of pepper
  1. instructions
  2. Prepare the tofu feta two days in advance. To do this, crumble the tofu with a fork or with your hands. Then mix in a closable bowl with the remaining ingredients and leave for two days.
  3. For the Mediterranean pasta, prepare the tagliatelle according to the package instructions.
  4. Peel and dice the onion. Cut the eggplant, tomatoes and artichokes into large pieces as well. Cut the olives into rings. Peel the garlic clove and chop finely.
  5. Heat some olive oil in a pan and sauté the onions until they are glassy. Then add the garlic. Fry briefly and then add the aubergine cubes and sauté cira for 4 minutes.
  6. Then add the tomatoes, olives, artichokes and tofu feta cheese.
  7. Season with rosemary, thyme, oregano, chili flakes, salt and pepper and serve with the tagliatelle.
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