Marinated oven-baked vegetables with glazed apple, crispy tofu and fennel-lemon dip

Ingredients for 2 servings:

• 750 g potatoes, mainly waxy
• 350 g carrot(s)
• 200 g parsnip(s)
• 1 m.-large onion(s), red
• 5 tbsp olive oil
• 4 tsp soy sauce
• 1 tsp sesame oil
• 2 tsp thyme, dried
• 2 tsp black cumin
• 2 tsp sesame seeds, roasted
• 2 tsp raw cane sugar
• ¼ tsp cumin powder
• 1 pinch of chili flakes
• n. B. Pfeffer
• Chives for garnishing
• 1 apple, e.g. Golden Delicious, organic quality
• 20 ml dry white wine
• 20 ml apple juice
• 15 g butter
• 100 g natural tofu
• 1 tbsp teriyaki sauce
• ½ tsp smoked paprika powder
• 2 tbsp oil for frying
• 150 g crème fraîche
• 4 tsp lemon juice
• 1 shot of milk
• 1 tsp allspice berries
• ½ tsp fennel seeds, ground
• ¼ tsp anise powder
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

vegetarian

Wrap the tofu in kitchen paper, place it on a plate, and weigh it down with something like a carton of milk to drain any excess liquid. Peel the potatoes, cut them into larger cubes, and place them in a bowl with water. Peel the carrots and parsnips and cut them into bite-sized pieces. Peel the onion, quarter it, and then slice it thinly. Preheat the oven to 200°C (top/bottom heat). Prepare the dip now so it has time to marinate. In a bowl, mix the crème fraîche with lemon juice and a little milk, if desired, until smooth. Finely grind the allspice berries in a mortar and pestle and add them to the bowl along with the ground fennel seeds and aniseed. Mix everything well again and season with salt and pepper. Drain the potatoes. Spread the potatoes out flat in a grill pan or casserole dish and bake in the oven at 200°C (convection oven) for 15 minutes without any other ingredients. During this time the potatoes will lose quite a bit of liquid, so open the oven door briefly every now and then to allow the steam to escape. Cut the tofu into small cubes and mix the marinade for the oven-baked vegetables. To do this, mix the olive oil with the soy sauce, sesame oil and raw cane sugar. Add the thyme, toasted sesame seeds, black cumin seeds, cumin powder and a little chili flakes and mix well. For the tofu, mix the teriyaki sauce with the smoked paprika in a small bowl until smooth. Once the potatoes have been pre-cooked in the oven for a while, add the carrots, parsnips and onions, then pour the marinade over them and mix everything well with two spoons so that the vegetables are evenly coated. The vegetables then need to bake in the oven for another 20 minutes until they are nicely browned. Open the oven door briefly every now and then to let the steam escape. While the vegetables are baking, wash the apple, core it with an apple corer, and then cut the apple, peel on, into slices about 1.5 cm thick. It’s better to cut them thicker than thinner, as the apple will be quite soft afterwards. Heat butter in a pan and fry the apple slices on both sides until they caramelize. Deglaze with white wine and apple juice and simmer over medium heat until the liquid has evaporated and the apple is glazed. While the apple is cooking, fry the tofu cubes with oil in a small pan for about 4-5 minutes, turning or stirring occasionally, until crispy. Then reduce the heat considerably and pour the previously prepared seasoning sauce over the tofu and mix well. Let everything stand for a short while. When the oven-baked vegetables are ready, season with some freshly ground pepper. Serve the oven-baked vegetables, sprinkle with the tofu cubes, add the apple slices, and garnish with some sesame seeds and chives. The dip can be placed directly on the plate so that you can mix the oven-baked vegetables while eating, creating a creamy overall flavor.