{"id":4360,"date":"2022-08-16T00:23:57","date_gmt":"2022-08-15T23:23:57","guid":{"rendered":"https:\/\/stelasfoodstories.com\/?post_type=recipes&#038;p=4360"},"modified":"2024-08-20T11:40:06","modified_gmt":"2024-08-20T09:40:06","slug":"creamy-tofu-pasta-with-tahini-sauce","status":"publish","type":"recipes","link":"https:\/\/stelasfoodstories.com\/hr\/recepti\/tjestenina-s-tofuom-i-tahini-umakom\/","title":{"rendered":"Kremasta tjestenina s tofuom, patlid\u017eanom i tahini umakom"},"content":{"rendered":"<p>Kada je rije\u010d o tjestenini, nemam ni\u0161ta protiv bogatog umaka od raj\u010dice, ali da vam budem iskrena, svako toliko po\u017eelim ne\u0161to malo izazovnije! Tako sam nakon nekoliko poku\u0161aja do\u0161la do jedne neo\u010dekivane, ali ukusne kombinacije koja \u0107e va\u0161e dane, kada je tjestenina na meniju, u\u010diniti ponovno uzbudljivima!<br>Ova tjestenina s tofuom je iznimno hranjiva i ima toliko slojeva okusa, da \u0107e se bez sumnje, ve\u0107 od prvog zalogaja, popeti na vrh va\u0161e ljestvice!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"682\" height=\"1024\" src=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-682x1024.jpg\" alt=\"\" class=\"wp-image-4727\" srcset=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-682x1024.jpg 682w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-200x300.jpg 200w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-768x1152.jpg 768w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-1024x1536.jpg 1024w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-8x12.jpg 8w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce.jpg 1293w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Patlid\u017ean i tofu dinstamo s tamarijem i \u010dilijem, dodamo tjesteninu i sve sastojke pove\u017eemo kremastim, pikantnim i istovremeno slatkastim tahini umakom! Bosiljak dodaje notu svje\u017eine za kraj.<br>Bogat proteinima, vlaknima, slo\u017eenim ugljikohidratima i nezasi\u0107enim mastima, izvrstan je obrok nakon treninga ili posla, a oduzima vam samo 30 minuta dragocjenog vremena! Zvu\u010di prili\u010dno dobro, zar ne?<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Za ovu tjesteninu s tofuom i tahini umakom, trebat \u0107e vam:<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/stelasfoodstories.com\/hr\/hrana\/sto-utjece-na-kvalitetu-maslinovog-ulja\/\" target=\"_blank\" data-type=\"post\" data-id=\"3380\" rel=\"noreferrer noopener\">Maslinovo ulje<\/a><\/li>\n\n\n\n<li>Luk<\/li>\n\n\n\n<li>Patlid\u017ean<\/li>\n\n\n\n<li>Tofu: \u010dvrst ili ekstra \u010dvrst<\/li>\n\n\n\n<li>Tjestenina od cjelovitog zrna<\/li>\n\n\n\n<li>Tamari: japanska vrsta soja umaka s gu\u0161\u0107om konzistencijom i manje natrija, plus niskim udjelom p\u0161enice (&lt;10%)<\/li>\n\n\n\n<li>Tahini: pasta napravljena od sjemenki sezama<\/li>\n\n\n\n<li>\u010ce\u0161njak<\/li>\n\n\n\n<li>Limunov sok<\/li>\n\n\n\n<li>Javorov sirup<\/li>\n\n\n\n<li>\u010cili<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" data-src=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/ingredients-tofu-pasta-683x1024.jpg\" alt=\"Sastojci za slatku i ljutu tofu tjesteninu od patlid\u017eana\" class=\"wp-image-4374 lazyload\" data-srcset=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/ingredients-tofu-pasta-683x1024.jpg 683w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/ingredients-tofu-pasta-200x300.jpg 200w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/ingredients-tofu-pasta-768x1151.jpg 768w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/ingredients-tofu-pasta-1025x1536.jpg 1025w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/ingredients-tofu-pasta-8x12.jpg 8w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/ingredients-tofu-pasta.jpg 1294w\" data-sizes=\"(max-width: 683px) 100vw, 683px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 683px; --smush-placeholder-aspect-ratio: 683\/1024;\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Savjeti za kupovinu<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Kada kupujete tofu\u2026<\/h3>\n\n\n\n<p>Tofu je proizvod napravljen od sojine skute. U procesu proizvodnje, sojino mlijeko se zagrijava, nakon \u010dega se dobiveni gru\u0161 pre\u0161a u prepoznatljivu bijelu poga\u010du. Ja koristim \u010dvrsti tofu za ovaj recept, ali mo\u017eete alternativno koristiti i ekstra \u010dvrsti tip. Mo\u017eete odabrati i fermentirani, dimljeni ili za\u010dinjeni tofu, no u ovom slu\u010daju, ja preferiram ipak obi\u010dni. Budu\u0107i da je zna\u010dajan postotak svjetske proizvodnje soje GMO, provjerite nutritivnu deklaraciju i potra\u017eite organski tofu ili tofu bez GMO-a.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"682\" height=\"1024\" data-src=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/firm-tofu-dices-682x1024.jpg\" alt=\"Rezanje \u010dvrstog tofua na male jednake kockice\" class=\"wp-image-4375 lazyload\" data-srcset=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/firm-tofu-dices-682x1024.jpg 682w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/firm-tofu-dices-200x300.jpg 200w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/firm-tofu-dices-768x1152.jpg 768w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/firm-tofu-dices-1024x1536.jpg 1024w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/firm-tofu-dices-8x12.jpg 8w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/firm-tofu-dices.jpg 1293w\" data-sizes=\"(max-width: 682px) 100vw, 682px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 682px; --smush-placeholder-aspect-ratio: 682\/1024;\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kada kupujete patlid\u017eane\u2026<\/h3>\n\n\n\n<p>Svje\u017ei patlid\u017ean bit \u0107e \u010dvrst na opip i imati  sjajnu koru. Mladi patlid\u017eani ne\u0107e biti gorki, pa u tom slu\u010daju nije potrebno prethodno soljenje, \u0161to \u0107e rezultirati i br\u017eom i jednostavnijom pripremom.<br>Za pripremu ove tjestenine mo\u017eete odabrati razli\u010dite sorte patlid\u017eana. Sve ove vrste bit \u0107e izvrsne opcije: ljubi\u010dasti, bijeli, okrugli, prugasti, japanski, itd. Koja je vama najdra\u017ea?<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"682\" height=\"1024\" data-src=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/aubergine-varieties-682x1024.jpg\" alt=\"\u010cetiri razli\u010dite vrste patlid\u017eana \" class=\"wp-image-4376 lazyload\" data-srcset=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/aubergine-varieties-682x1024.jpg 682w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/aubergine-varieties-200x300.jpg 200w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/aubergine-varieties-768x1152.jpg 768w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/aubergine-varieties-1024x1536.jpg 1024w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/aubergine-varieties-8x12.jpg 8w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/aubergine-varieties.jpg 1293w\" data-sizes=\"(max-width: 682px) 100vw, 682px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 682px; --smush-placeholder-aspect-ratio: 682\/1024;\" \/><\/figure>\n\n\n\n<p><em>Koja je va\u0161a omiljena sorta patlid\u017eana?<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Kako kuhati patlid\u017ean za ovaj recept?<\/h2>\n\n\n\n<p>Naj\u010de\u0161\u0107i na\u010din pripreme patlid\u017eana je pe\u010denje u pe\u0107nici. To je vrlo prakti\u010dna, ali i dugotrajna metoda koja rezultira odli\u010dnim okusom, ali je u pripremi potrebna ve\u0107a koli\u010dina dodane masno\u0107e. Ja sam se odlu\u010dila za brzu i jednostavnu metodu dinstanja, koja omogu\u0107uje da se patlid\u017ean skuha za manje od 10 minuta, a okus je oboga\u0107en dodatkom ostalih sastojaka.<\/p>\n\n\n\n<p>Kockice patlid\u017eana najprije pirjamo s lukom minutu-dvije. Zatim dodajemo tamari i vodu od kuhanja tjestenine. Svi se sastojci dinstaju u poklopljenoj tavi na srednje jakoj vatri. Patlid\u017ean ostaje so\u010dan i protkan okusom i aromom luka i tamarija.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"how-to-cook-pasta\"><br>Kako kuhati tjesteninu kao profesionalac?<\/h2>\n\n\n\n<p>1) Zakuhajte vodu (koristite omjer vode i tjestenine 10:1)<br>2) Vodu obilato posolite (dodajte sol tek nakon \u0161to voda zavrije; dodatkom soli u hladnu vodu morat \u0107ete du\u017ee \u010dekati da se postigne temperatura vreli\u0161ta)<br>3) Dodajte tjesteninu u kipu\u0107u vodu i kuhajte prema uputstvima na pakiranju<br>4) Tijekom kuhanja voda treba neprestano klju\u010dati (to \u0107e rezultirati savr\u0161enom al dente tjesteninom)<br>5) Nakon \u0161to ste ku\u0161ali tjesteninu, procijedite ju i sa\u010duvajte vodu od kuhanja, ali ju nemojte ispirati (\u0161krob \u0107e pomo\u0107i da se umak zgusne, \u0161to \u0107e rezultirati dodatnom kremozno\u0161\u0107u)<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"tahini_sauce\"><br>Kako napraviti tahini umak?<\/h2>\n\n\n\n<p>Tahini je najpoznatiji kao klju\u010dni element omiljenog humus namaza, ali je toliko svestran da njegova upotreba nema ograni\u010denja. To je gusta pasta napravljena od sirovih ili pr\u017eenih olju\u0161tenih sjemenki sezama, koje se samelju i zatim pomije\u0161aju s uljem neutralne arome kako bi se dobila kremastija tekstura. Sirova tahini pasta imat \u0107e svjetliju boju i manje intenzivan okus od one napravljene s pr\u017eenim sjemenkama. Tostiranje sjemenki sezama daje ora\u0161astiji, bogatiji okus i ubla\u017eava prirodno prisutnu gor\u010dinu. Ovoga puta odlu\u010dila sam se za sirovi tahini.<br><\/p>\n\n\n\n<p>Dodatkom \u010de\u0161njaka, limunovog soka i vode tahiniju, dobit \u0107emo aromati\u010dni tahini umak. Zbog svoje laganije teksture odlu\u010dan je dodatak salatama, pe\u010denom povr\u0107u, mesu, jelima s tofuom, itd.<\/p>\n\n\n\n<p>Tahini umak je izuzetno lagan za napraviti i gotov je u svega nekoliko minuta.<br>Za postizanje najboljeg rezultata, redoslijed dodavanja sastojaka je neizmjerno va\u017ean, a on je sljede\u0107i:<br>1. \u010de\u0161njak<br>2. Sok od limuna<br>3. Tahini<br>4. Javorov sirup (moj dodatak)<br>5. Voda (dodaje se malo po malo)<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"682\" height=\"1024\" data-src=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/how-to-make-tahini-sauce-682x1024.jpg\" alt=\"Umu\u0107enje tahini umaka napravljenog od tahinija, \u010de\u0161njaka, limunovog soka, javorovog sirupa i vode\" class=\"wp-image-4377 lazyload\" data-srcset=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/how-to-make-tahini-sauce-682x1024.jpg 682w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/how-to-make-tahini-sauce-200x300.jpg 200w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/how-to-make-tahini-sauce-768x1152.jpg 768w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/how-to-make-tahini-sauce-1024x1536.jpg 1024w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/how-to-make-tahini-sauce-8x12.jpg 8w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/how-to-make-tahini-sauce.jpg 1293w\" data-sizes=\"(max-width: 682px) 100vw, 682px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 682px; --smush-placeholder-aspect-ratio: 682\/1024;\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Aromati\u010dnost \u010de\u0161njaka i ve\u0107ina njegovih potencijalnih zdravstvenih prednosti mo\u017eemo zahvaliti sumpornom spoju alicinu, koji nastaje reakcijom aliina s enzimom zvanim aliinaza. Po\u0161to su aliin i aliinaza prisutni u razli\u010ditim dijelovima \u010de\u0161njaka, do reakcije dolazi samo kad su stanice \u010de\u0161njaka o\u0161te\u0107ene: gnje\u010denjem, rezanjem ili grickanjem. Dakle, \u017eelite li osloboditi najvi\u0161e alicina, re\u017enjeve \u010de\u0161njaka zgnje\u010dite, sitno nasjeckajte i pri\u010dekajte nekoliko minuta (do pet) na sintezu alicina.<\/p>\n\n\n\n<p>Ukoliko \u017eelite bla\u017ei okus \u010de\u0161njaka, mo\u017eete pomije\u0161ati cijele re\u017enjeve s limunovim sokom. Kiselost limuna \u0107e deaktivirati enzim, zaustavljaju\u0107i reakciju.<br>Najva\u017eniji korak u izradi tahini umaka je postepeno dodavanje vode kako bi umak ostao homogen.<\/p>\n\n\n\n<p>Moja verzija tahini umaka ne\u0161to je rije\u0111a od klasi\u010dnog (zbog manje koli\u010dine masti) te ima dodatak javorovog sirupa koji dodatno balansira kiselkaste note.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" data-src=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-basil-683x1024.jpg\" alt=\"\" class=\"wp-image-4729 lazyload\" data-srcset=\"https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-basil-683x1024.jpg 683w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-basil-200x300.jpg 200w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-basil-768x1151.jpg 768w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-basil-1025x1536.jpg 1025w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-basil-8x12.jpg 8w, https:\/\/stelasfoodstories.com\/wp-content\/uploads\/2022\/08\/chilli-aubergine-tofu-pasta-tahini-sauce-basil.jpg 1294w\" data-sizes=\"(max-width: 683px) 100vw, 683px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 683px; --smush-placeholder-aspect-ratio: 683\/1024;\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>U\u017eivajte u izuzetno ukusnoj i hranjivoj tjestenini s tofuom i patlid\u017eanimau kombinaciji s nezaboravnim slatkasto-ljutim tahini umakom.<\/p>","protected":false},"featured_media":4386,"comment_status":"open","ping_status":"closed","template":"","food_dietary_label":[18,19],"recipe_category":[25],"seasons":[33],"recipe_tag":[92,93,94,95,96,97],"class_list":["post-4360","recipes","type-recipes","status-publish","has-post-thumbnail","hentry","food_dietary_label-lf","food_dietary_label-vg","recipe_category-mains","seasons-summer","recipe_tag-tofu-pasta","recipe_tag-tahini-sauce","recipe_tag-aubergine","recipe_tag-tofu","recipe_tag-pasta-recipes","recipe_tag-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/recipes\/4360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/recipes"}],"about":[{"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/types\/recipes"}],"replies":[{"embeddable":true,"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/comments?post=4360"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/media\/4386"}],"wp:attachment":[{"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/media?parent=4360"}],"wp:term":[{"taxonomy":"food_dietary_label","embeddable":true,"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/food_dietary_label?post=4360"},{"taxonomy":"recipe_category","embeddable":true,"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/recipe_category?post=4360"},{"taxonomy":"seasons","embeddable":true,"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/seasons?post=4360"},{"taxonomy":"recipe_tag","embeddable":true,"href":"https:\/\/stelasfoodstories.com\/hr\/wp-json\/wp\/v2\/recipe_tag?post=4360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}