I’ve been experimenting with healthy spaghetti alternatives recently, and there are many made with single healthy ingredients such as quinoa and beans. They taste like the real deal to me!

I just made this delicious Scrambled Tofu & Veggie Spaghetti using Mung Bean fettuccine in as little as ten minutes, and it tasted delicious! Sometimes something quick and simple is needed, and this dish hit the spot without compromising on flavour. Next time you need a quick fix dinner, give this one a whirl! I even have left overs for lunch tomorrow. Double goodness. Yum!

(Serves 2)

Sugar Free, Vegan, Gluten Free


100g mung bean fettuccine (or spaghetti of choice)
250g soft tofu
1/2 onion (red/spring chopped)
1-2 tomatoes (chopped)
3-4 mushrooms
2-3 leaves of silverbeet/swiss chard (stalks removed)
1 tsp dried rosemary
1 tsp turmeric
1 tsp smoked paprika
1 garlic cloves (crushed)
Mint leaves or coriander to garnish
Himnalayan Sea salt and cracked pepper to season|
Coconut Oil


Bring a pan of water to boil ready for the spaghetti. Add the spaghetti to the boiling water and reduce the heat, cook for 7-8 minutes (check cooking instructions as they can vary depending on what spaghetti you use.)

Saute onion, tomatoes and mushrooms in a saucepan with coconut oil for 1-2 minutes. Add seasoning, garlic, tofu and swiss chard. Cook for a further 3-5 minutes.

Serve, add some mint leaves or coriander to garnish.

Scrambled Tofu & Veggie Spaghetti