Scrambled tofu with parsley and young potatoes

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe by Jule Frommelt


Ingredients: Young potatoes, White tofu, Yellow onion, Tomatoes, Bunch of parsley


 At home: frying oil, sugar, smoked salt, pepper, butter or margarine



Total cooking time (incl. resting time): 25 min
Allergen: Soy, possibly dairy
What’s needed in the kitchen: pot, pan, cutting board, knife, strainer


Wash the potatoes and cook them in water for 15-20 min.

Wash, pluck and cut the parsley

Peel and cut the onion in fine dices. Wash and dice the tomatoes.

Lightly brown the onion in a pan with some oil, sugar and smoked salt on a low heat, for 2-3 min. Add the tomatoes and stew for 5 min – increase the heat to reduce the liquid released from the tomatoes.

Crumble the tofu, by hand, and add into your mixture, stir and simmer for another 5 min. Fold in ¾ of the parsley and take off the heat.

Drain the potatoes. Arrange all together on a plate and garnish with the rest of the parsley. You can serve some butter or margarine to your potatoes.



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