John Myers
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Tofu with Herb Crust and Baked Carrots Persimmon Vegetables. with Tomato Dip
The perfect tofu with herb crust and baked carrots persimmon vegetables. with tomato dip recipe with a picture and simple step-by-step instructions.
tofu
- 400 g. Tofu
- 0,5 Lye pastries old
- 1 Rosemary sprig
- 2 Thai Basil Show
- Chopped parsley until smooth
- 2 Garlic cloves chopped
- 1 Clementine
- 2 teaspoon Hot paprika powder
- Black pepper from the mill
- Salt
- 2 tablespoon Extra virgin olive oil
- Carrot and persimmon vegetables
- 2 Carrots
- 2 Persimmon
- Black pepper from the mill
- 1 tablespoon Extra virgin olive oil
Tomato dip
- 3 Beefsteak tomatoes
- 1 Thai basil sprigs
- 1 Garlic cloves chopped
- 1 tablespoon Balsamic vinegar with fig
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Raw cane sugar
- Black pepper from the mill
- Salt
- 1 Spring onion stick
tofu
- Cut the tofu once. Pluck a handful of parsley from the stalks. Pluck the basil and rosemary from the stalks. Crumble half a pretzel roll from the day before. Mix all ingredients with the garlic clove. Add the olive oil, the juice of a clementine, paprika powder, pepper and salt. Mix well.
- Put the tofu in a baking dish and spread the herb-lye mixture on top.
Carrot and persimmon vegetables
- Cut the carrots and persimmon into strips, drizzle with olive oil and pepper and add the baking dish to the tofu.
Tomato dip
- Bake the tomatoes in the oven at 200 degrees for 10 minutes. Peel and chop the tomatoes. Mix with the garlic and the chopped basil. Add the olive oil, cane sugar and the balsamic vinegar. Add the chopped spring onions and season with salt and pepper.
Further preparation of tofu and carrot-persimmon vegetables
- Preheat the oven to 200 degrees. Put the tofu with the vegetables and a sprig of basil in the oven and bake for about 25-30 minutes. Turn the vegetables over and over again.
- Season to taste with salt and pepper and serve.
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