Make it tonight!

People :

4

Preparation time :

1 h

Difficulty:

Medio

Description

Esta publicación está disponible en: es

Ingredients
  • 125 gr. tofu
  • 50 gr. green beans
  • 2 small baking potatoes
  • 4 small aubergines (eggplant)
  • 4 mini corguette (zucchini)
  • 4 mini carrots
  • 4 green asparagus
  • 4 cherry tomatoes
  • 4 mushrooms
  • 4 small yellow and red peppers
  • ½ yucca
  • ½ sweet potato
  • 4 mustard leaves
  • 4 beet leaves
  • 200 gr. millet
  • 60 gr. crispy onion dehydrated (from a health food store) – optional.
  • Hazelnut oil
  • Sunflower oil
  • 60 gr. margarine
  • ½ teaspoon of mustard
  •  Curry powder
  • ½ orange
  • Whole brown breadcrumbs
  • 4 c/c sesame salt (gomasio)

For the coffee crumble. Sandy texture (optional).

  • 50 gr. margarine
  • 50 gr. wheat flour
  • 40 gr. fructose
  • 25 gr. powder coffee
Preparation

For the tofu

  1. Chop the tofu into cubes.
  2. Mix the mustard, grated orange skin, melted margarine and curry. Then coat the tofu
  3. with this mixture and cover with bread crumbs. Set aside.

For the coffee crumble. Sandy texture (optional)

  1. Sift the dry ingredients into the margarine and mix it all together. Leave it in the
  2. refrigerator for 1 hour. Then cut into small cubes and bake for about 20 minutes at 160º.

Vegetables

  1. Sear all the vegetables under a grill or in a pan. Set aside.
  2. Sweet potato and yucca chips.
  3. Cut the sweet potato and yucca into thin strips, sprinkle with flour and fry them with
  4. plenty of sunflower oil. Dry them on paper towels and season with “gomasio”.

For the millet

  1. Toast the millet in a saucepan then cover with hot water and let it cook for 15 minutes.
  2. Drain then Sauté with a little hazelnut oil and the crunchy onions.


Assembling the dish

  1. Place the millet on the bottom of the dish, add a little bit of the coffee crumble,
  2. the vegetables and the chips, finally add the beet leafs and mustard. Fry the tofu in
  3. sunflower oil until crispy and place over the vegetables. Season with hazelnut oil and a bit
  4. of “gomasio”.

Additional information

People :

4

Preparation time :

1 h

Difficulty:

Medio

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