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Soy kebab bowl with tofu and vegetables

Moderate 24 February 2021
Preparation time
20 min
Cooking time
20 min
Baking / Rest time
20 min

Baked tofu with broccoli, cauliflower, and soy shreds.

400 g Tofu (smoked)
50 ml Water
5 Tsp. agave syrup
2 UNIT Garlic cloves
200 g Broccoli
1 Tsp. Harissa
2 tbsp. Lemon juice
100 ml Soy sauce
1 UNIT Files
1 tbsp. Petersilie
100 g Cauliflower
16 g Dates
25 g Almonds (chopped)
2 tbsp. Olive oil
100 g Soy cutlets
1 Prise Table salt
1 Prise Pepper
  • Step 1/3

    Cut tofu into 1-2 cm cubes. Peel garlic and press it into a bowl with a garlic press. Add agave syrup, water, soy sauce, lemon juice, harissa, olive oil, salt and pepper and stir everything. Add the tofu and stir. Then set aside.

  • Step 2/3

    Cook soy cutlets according to package directions until al dente, then drain and drain. Wash broccoli, cauliflower and parsley and drain. Cut florets from stalk, chop parsley.

  • Step 3/3

    Sauté tofu with marinade in a hot pan. Add the cauliflower and broccoli. Add almonds, dates and lime juice and season everything with salt and pepper. Add soy shreds and parsley, stir well again and serve in bowls.

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