John Myers
Contents
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Ingredients
Crunchy tofu schnitzel:
- 250 g Tofu firm
- 10 tbsp Spelt flour
- 100 ml Water
- Soy sauce dark
- My seasoning salt
- Unsweetened corn flakes
Mashed potatoes:
- 1 Kg Floury potatoes
- 150 ml Low fat milk
- 50 ml Cream 30% fat
- Garlic pepper
- Sea salt fine
- Black pepper from the mill
- Freshly grated nutmeg
- 2 tbsp Lätta / yoghurt
Chinese cabbage and pea vegetables with tomato cream:
- 1 Onion
- 1 toe Garlic
- 300 g Chinese cabbage
- 200 g Green frozen peas
- Oil
- 1 tbsp Tomato paste
- 2 tsp Sweet paprika powder
- 200 g Sour cream 10% fat
- Garlic pepper
- Seasoned salt
- Sea salt fine
Instructions
Tofu schnitzel:
- Mix the flour with water! Best slice the tofu with a slicer about 1 / 2cm thin. Marinate with soy sauce and seasoned salt! Then first dip the tofu in the flour dough, then turn it in the cornflakes and press down well.
Preheat the oven to 50 degrees:
- Heat the oil in a pan and fry the tofu schnitzel until crispy, golden brown! Keep warm in the oven on a sheet of kitchen roll!
Mashed potatoes:
- Peel the potatoes and cut them into large cubes! Cook in the steamer according to the instructions or cook in a normal saucepan!
Chinese cabbage and pea vegetables:
- Cut the cabbage lengthwise into approx. 2 cm thick strips and wash! Cut the onion into cubes and press the garlic! Heat oil in a saucepan and fry the onion in it! Then briefly toast tomato paste!
- Add the peas and sizzle for 5 minutes. Stir in Chinese cabbage! Switch back to the lowest level! Add the sour cream and season with garlic pepper, seasoned salt and sea salt!
Mashed potatoes:
- Strain and roughly mash the potato cubes! Stir in milk, cream and latte and season with garlic pepper, sea salt, pepper and nutmeg!
Nutrition
Serving: 100gCalories: 119kcalCarbohydrates: 17.1gProtein: 4.6gFat: 3.4g
