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Cucumber, spring onion and tofu pan

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Ingredients for 2 servings:

  • 200g tofu
  • 100 ml soy cream (Soy Cream Cuisine)
  • 2 large spring onions
  • 1 large cucumber(s)
  • some dill, dried
  • some rapeseed oil

Instructions

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

vegan

Peel the cucumber, wash the onions, and drain the tofu. Then cut everything into small pieces. Heat a little oil in a pan and fry the pieces for about 5 minutes. Sprinkle with some dill and deglaze with the cream. Heat again for about 5 minutes. Then serve.

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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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