Pour plenty of water into a large pan and put on the heat. Chop the cabbage into chunks and slice the onion into rounds. Grate the carrot with a cheese grater, remove the hard bottom from the shimeji mushrooms and break them apart.
Add 1 tablespoon olive oil to a frying pan and stir-fry the onion. When the liquid evaporates add 100 ml water into the pan and continue to stir-fry. Add the cabbage and stir-fry until it wilts. 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. Drain the tofu and keep the hot water.
Next, stir-fry the shimeji mushrooms. While they are stir-frying, add the spaghetti to the saucepan and hot water from Step 2 and boil according to the packets instructions.
Add 1 level teaspoon of salt, the pepper, garlic, carrot, parsley and oregano. (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.)
Add in the tofu, breaking it apart as you go. Drizzle over 1 teaspoon olive oil at the end and test the flavour, adjusting with salt and pepper.
Mix the spaghetti and stir-fried ingredients together and serve while still hot.
Story Behind this Recipe
My kids are always asking for spaghetti for lunch but are already bored of having it with tomato sauce. This pasta is flavored with garlic, shimeji mushrooms, parsley, and oregano and contains no animal products.
When stir-frying, if the water evaporates too much, top it up with another 100 ml, the pan should always be wet. You should end up with quite a thick sauce.