Mixed tofu-cutlets with savoy-leek-vegetables
Just to prove that I am not only living on cakes ;-)
Most of the time I am just to hungry to take a picture before...
This recipe is for about 3-4 persons:
1 small savoy
1 tsp. instant-bouillon
7 fl. oz. water (200ml)
1 tsp. marjoram
1 splash of apple vinegar
1 tsp. agave syrup
8 fl. oz. oat based cream (250ml)
Cut the leek and celery into thin rings and roast them gently in some oil. Remove the stalk out of every leaf of the savoy and cut it into fine strips. Give the savoy with some water, spices, agave syrup and vinegar to the leek and let everything simmer for 10 minutes. Then add the cream and let it simmer for another 10 minutes. Season another time before serving.
5 oz. tofu (150g)
1 tbsp. instant-bouillon
Salt, pepper, parsley, marjoram
2 tbsp. spelt flour
1 tbsp. yeast flakes
1 tbsp. soy-milk
1 tbsp. oat based cream
Slice the tofu and mash it with a fork. Grate the carrots finely, the zucchini roughly. Cut the leek into thin rings and mix everything in a bowl. Add one by one spices, herbs, flour, yeast flakes, soy-milk and the cream. Stir everything to a binding dough. Form little balls with a teaspoon and give them into a oiled pan where you flaten them. Roast at moderate temperature for about 10 minutes till they are golden-brown.