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1
Pour plenty of water into a large pan and put on the heat.
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2
Chop the cabbage into chunks and slice the onion into rounds.
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3
Grate the carrot with a cheese grater, remove the hard bottom from the shimeji mushrooms and break them apart.
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4
Add 1 tablespoon olive oil to a frying pan and stir-fry the onion.
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5
When the liquid evaporates add 100 ml water into the pan and continue to stir-fry.
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6
Add the cabbage and stir-fry until it wilts.
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7
At this point add the tofu to the saucepan from Step 1 that should now be full of boiling water and boil for 3-5 minutes.
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8
Drain the tofu and keep the hot water.
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9
Next, stir-fry the shimeji mushrooms.
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10
While they are stir-frying, add the spaghetti to the saucepan and hot water from Step 2 and boil according to the packets instructions.
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11
Add 1 level teaspoon of salt, the pepper, garlic, carrot, parsley and oregano.
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12
(Keep topping up the water level as it boils away, you can start to use the left over liquid from boiling the spaghetti and tofu here.)
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13
Add in the tofu, breaking it apart as you go.
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14
Drizzle over 1 teaspoon olive oil at the end and test the flavour, adjusting with salt and pepper.
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15
Mix the spaghetti and stir-fried ingredients together and serve while still hot.
