Chickpea tofu sticks in crispy breading with lukewarm potato and zucchini salad

Ingredients for 2 servings:

• 500 g potatoes, waxy
• 1 tsp vegetable stock powder
• 1 zucchini
• Oil for frying
• 1 spring onion(s)
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp mustard, sweet
• 1 tbsp dip (see below)
• 25 g mayonnaise, vegan
• 100 g soy cream (soy cream cuisine)
• 5 tbsp rapeseed oil or similar oil for frying
• 2 tbsp wheat flour
• 6 tbsp water
• 30 g panko
• 200 g tofu (chickpea tofu sticks with smoked salt)
• salt and pepper
• ½ bed of cress

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

vegan

Peel the potatoes and cut into 1/2 cm thick slices. Heat 500 ml of water and add the vegetable stock powder. When the water boils, add the potato slices and cook for about 8-10 minutes. Then remove the potato slices. Set aside a little of the cooking stock for the salad dressing. Clean the zucchini and cut into 1/2 cm thick slices. Fry them in oil until lightly browned. In a small bowl, mix the vegan mayonnaise and soy cuisine (alternatively, cream yogurt, but then it will no longer be vegan), salt, and pepper to make a dip. Trim half of the cress and stir in. Clean the spring onion and thinly slice it. In a large bowl, mix together the apple cider vinegar, olive oil, sweet mustard, 1-2 tablespoons of the reserved potato cooking stock, and 1 tablespoon of the prepared dip. Add the potato and zucchini slices to the bowl with the spring onion and dressing, tossing gently. Season with salt and pepper. Mix the wheat flour and water to form a pancake-like batter. Cut the chickpea tofu into fish-finger-sized sticks, first coat in the pancake batter, then roll in the panko. Heat about 5 tablespoons of rapeseed or other neutral-tasting oil in a pan and fry the sticks over high heat until crispy all over. Arrange the potato and zucchini salad on plates, sprinkle with the remaining cress, and serve with the sticks and dip.