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Tofu – Sauerkraut – Rösti

updated

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Ingredients for 3 servings:

  • 450 g sauerkraut, mild
  • 400 g tofu, natural
  • 6 eggs
  • 1 tsp, heaped coriander, ground
  • salt and pepper
  • Broth (instant broth powder)
  • 20 ml rapeseed oil
  • 200 g sour cream, 10% (sour cream)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Low-carb

Squeeze the sauerkraut thoroughly and chop it into small pieces; a mincing knife works best for this. Mash the tofu very finely with a fork and place it in a bowl with the sauerkraut. Add the eggs, mix well, and season generously with the spices. Grease a non-stick pan with a little rapeseed oil and fry the rösti, turning once. Crispy or less crispy is a matter of taste, so I can’t give a specific cooking time. Keep the finished rösti warm in an oven preheated to 80°C until all the batter is used up. Serve with sour cream and tomato salad. Carbohydrate per serving: 4.6 g

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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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