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Raw Vegetables Pickled with Potatoes and Tofu

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 163 kcal
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Ingredients
 

  • 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

Instructions
 

  • 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.
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Nutrition

Serving: 100gCalories: 163kcalCarbohydrates: 6.9gProtein: 8.7gFat: 11.2g
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Written by John Myers

Professional Chef with 25 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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