Chicory pan with smoked tofu

Ingredients for 4 servings:

• 1,000 g chicory
• 1 jar red pesto
• 250 g smoked tofu
• 2 onions, red
• 1 tbsp rapeseed oil, possibly also nut oil
• salt and pepper

Instructions

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

vegetarian, low-calorie and low-carbohydrate pan

Wash the chicory and cut into thin, approximately 1 cm wide rings, leaving out the stalk. You can make the rings narrower towards the stalk so that everything cooks evenly later. Halve the onions and then cut them into eighths. Now cut the smoked tofu into cubes or sticks, approximately 1 cm thick, as desired. A heavily smoked tofu goes well with the slightly bitter flavor of the chicory and doesn’t fall apart when fried in the pan. First, lightly sweat the onions in oil. If you like a nutty flavor, you can also use nut oil. Then add the chicory and fry both over medium heat for about 5 minutes. Add the tofu and pesto and continue frying both over low heat until the chicory is soft but still slightly firm to the bite. Season to taste with salt and pepper. I personally don’t use any salt or spices because of the spicy flavor of the tofu. Tip: If you want to put in a little more effort, you can also make the pesto yourself using dried tomatoes, pine nuts (or cashews), Parmesan cheese and olive oil.