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Ebly with tofu and tomatoes

updated

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Ingredients for 1 servings:

  • 100 g tofu to taste
  • 50 g breadcrumbs
  • 3 tbsp rapeseed oil or sunflower oil
  • 60 g Ebly
  • 200 ml vegetable stock
  • 100 g tomatoes
  • 2 tsp, heaped tomato paste
  • salt and pepper
  • Paprika powder, sweet
  • Paprika powder, hot
  • Curry powder to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and vegetarian

Bring the Ebly and vegetable stock to a boil and simmer for 10 minutes, then drain. Cut the tofu into small cubes, coat in breadcrumbs, and fry in rapeseed oil until crispy, then remove. Cut the tomatoes into pieces, add to the pan, and sauté. Add tomato paste and sauté briefly. Add the Ebly and tofu to the tomatoes, mix, and season to taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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