John Myers
Trilogy of Tofu, Tempeh and Seitan
The perfect trilogy of tofu, tempeh and seitan recipe with a picture and simple step-by-step instructions.
- 200 g Tofu
- Olive oil
- Rosemary
- Salt
- Pepper
- 1 Pc. Paprika
- Onions
- Vegetable cream
- Vegetable stock
- Cranberry jam
- 200 g Tempeh
- 400 g Chickpeas
- 100 g Tahini
- 2 Pc. Garlic cloves
- Parsley
- Sesame oil
- 5 Pc. Sweet potatoes
- 400 g Asparagus green
- Cut the tofu into thin slices and add oil, salt, pepper and rosemary to it (the longer the better). For the hummus, puree the chickpeas in a bowl with olive oil, tahini, parsley, garlic and salt. Cut the sweet potatoes into cubes, drizzle or sprinkle with olive oil and salt, drizzle or sprinkle on the asparagus and bake both in the oven at 180 degrees for 20 minutes.
- Fry the paprika with onions, deglaze with the vegetable juice and add the cream. Season with vegetable stock, salt and pepper. Pour 1/3 over the tofu, sprinkle with cheese and bake at 150 degrees top and bottom heat (approx. 20 minutes).
- Cut the seitan into slices and fry. Cut tempeh into slices, fry in sesame oil. Brush one slice at a time with humus and “put on” a second slice. Finally, arrange the fried seitan, the tempeh tower and the baked tofu on a plate. Arrange sweet potatoes and asparagus with it. At the end, if necessary, put cranberry jam on the seitan and put the paprika-cream sauce on the side.
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