Make the spaghetti al dente in enough salted water.
Roast the pine nuts in a frying pan without adding fat until golden brown. Rinse the arugula and spin dry. Blend the pine nuts, 50 ml olive oil and Parmesan cheese with a blender until homogeneous. Finally, briefly puree garlic and arugula and season the pesto.
Dice the tofu and fry in a frying pan with the remaining oil until golden brown. Mix hot spaghetti with a little cooking water and arugula pesto. Now arrange on plates and form the tofu cubes on top.
Tip: Always use aromatic spices to refine your dishes!
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