Carrot pot

Ingredients for 3 servings:

• 200 g tofu, plain
• Soy sauce (Tamari)
• 750 ml water
• 1 tsp vegetable broth, granulated
• 1 handful of leeks, frozen
• 5 grains of pepper, ground
• 2 tsp marjoram, wild oregano
• 50 g raisins / sultanas
• 1 potato(s), 150 g approx., diced
• 500 g carrot(s), diced
• 2 bay leaves
• 4 tbsp buckwheat, whole

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free + dairy-free

Dice the tofu into small cubes and lightly coat with tamari. Marinate for about 30 minutes, turning frequently. Bring water with vegetable broth, pepper, marjoram, raisins, bay leaves, potatoes, carrots, and buckwheat grains to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, until the carrots are tender or firm to the bite. Turn off the heat, remove the pan from the heat, add the tofu and marinade, and let stand for about 5 minutes. Do not return to a boil. My own recipe