RecipeCreamy kale tagliatelle with smoked tofu and caramelised walnuts

Veröffentlicht am 04.09.2018
Fertig in20 min.


für 4

  • 500 g Tagliatelle
  • 200 g Tofu, smoked, finely diced
  • 1 tbs. HOLL rapeseed oil
  • 700 g Kale, finely chopped
  • 1 Clove Garlic, pressed
  • 200 ml Single cream
  • 100 ml Vegetable stock
  • 70 g Walnuts, coarsely chopped
  • 30 g Figs, dried, finely diced
  • ½ tbs. Birnel (concentrated pear juice)


  1. Mix the walnuts and figs with the Birnel and allow to caramelise for a few minutes in a non-stick frying pan. Put to one side and allow to cool.
  2. Cook the tagliatelle in salted water until al dente in accordance with the instructions on the pack, drain and put to one side.
  3. In the meantime, fry the smoked tofu with the HOLL rapeseed oil over a high heat in a non-stick frying pan for a few minutes. Add the garlic and kale and fry briefly. Deglaze with the vegetable stock, add the single cream and cook over a moderate heat for a few minutes until the kale is tender.
  4. Add the tagliatelle, mix and season with salt and pepper. Plate up and garnish with the walnuts.


pro Portion


109 g

kcal / kj



32.7 g


30.8 g