Crumb Tiger's braised cucumbers

Ingredients for 3 servings:

• 900 g cucumber(s)
• 1 can tomato(s), chunky, 400 g
• 80 g soy granules
• 400 ml water
• 1 large onion(s)
• 3 cloves garlic
• 2 tbsp extra virgin olive oil
• Salt
• Pepper, fresh, from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with tomatoes, onions, garlic and soy

Bring 400 ml of water to a boil. Add a little salt and the soy granules. Bring to a boil, remove from the heat, and let stand for about 10 minutes. Peel the cucumbers, remove the seeds, and cut the cucumber into fairly small pieces. Peel and finely dice the onion and garlic. Place the soy granules in a sieve and press out any excess water with the back of a spoon. Heat 1 tablespoon of olive oil in a pan and fry the soy granules thoroughly on all sides. Remove from the pan and set aside. Heat the second tablespoon of olive oil and sauté the onion and garlic. They shouldn’t brown. Add the tomatoes, cucumbers, and a little salt. Bring to a boil and simmer with the lid on for about 12-15 minutes over low heat. The cucumbers should still have a bit of a bite. Then add the soy granules and heat briefly. Season to taste with salt and pepper. I served this with rice, but I can also imagine pasta or potatoes as a side dish.