Cucumber pan with tofu

Ingredients for 2 servings:

• 100 g onion(s)
• 2 garlic cloves
• 30 g ginger
• 1 tbsp butter
• 50 g peanuts or hazelnuts ground.
• 200 g tofu, plain
• ¼ tsp cumin, ground
• ½ tsp curry, without salt (health food store)
• 1 cucumber(s) approx. 500 g
• 1 tbsp oil (organic sunflower oil)
• 200 g tomatoes, approx. 2 pieces
• ½ tsp vegetable broth, granulated
• 150 g sour cream
• herbal salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free, egg-free, vegetarian

2 servings as a single meal, 4 servings as a side dish. Finely chop the onion, garlic, and ginger, fry in butter until golden brown. Mash the tofu with a fork. Fry the ground peanuts with the onions, turning occasionally, for about 5 minutes. Toast the spices, then remove the mixture from the pan and set aside. Cut the peeled cucumber into approximately 2 cm pieces, then fry them all over in the oil. Dice the tomatoes and mix them with the granulated vegetable stock into the cucumbers. Cover and simmer for about 8 minutes. Add the tofu and onion mixture, stir in the sour cream, and season with herb salt.