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Raw Vegetables Pickled with Potatoes and Tofu

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Raw Vegetables Pickled with Potatoes and Tofu

The perfect raw vegetables pickled with potatoes and tofu recipe with a picture and simple step-by-step instructions.

  • 200 g Raw food
  • 100 g Jacket potatoes
  • 150 g Tofu firm
  • 1 piece Chopped onion
  • 1 tbsp Oil
  • 1 tbsp Chopped herbs
  • 1 piece Chestnuts pre-cooked and peeled
  • 1 tbsp Cherry
  1. Boil potatoes, cut raw vegetables (zucchini, tomato, radish, beetroot, wild herbs) and arrange on the plate, fry tofu (pickled the day before with soy sauce), onions and chestnuts in oil with 1 tbsp cherry. Arrange the tofu and potatoes and sprinkle with chopped herbs.
Dinner
European
raw vegetables pickled with potatoes and tofu

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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