Tofu RossoBio 200 gr. With recipe

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• Price: 3,52 € incl. VAT plus Delivery Product number.: GR050304 Delivery 2-3 days

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• • description
  The Italian tofu specialty was already the hit of the year at Biofach and is still one of our most popular products.

   

  Serving

   

  Fruity, fresh taste, ideal for Mediterranean cuisine. Cold with bread, in salads or pickled in olive oil. Seared with pasta, rice and potatoes.

   

  Ingredients:

  Tofu * 76% (SOYBEANS * 55%, water, coagulant: magnesium chloride, calcium sulfate), sunflower oil *, olives * 7.4%, tomatoes * 5.9%, vegetable broth * (sea salt, yeast extract *, sunflower oil *, leek *, Carrots *, SELLERIE *, Macis *, Nutmeg *, Parsley *), Garlic *, Sweet Pepper *, Hot Pepper *, Pepperoni * 0.04%, Wine Vinegar *, Parsley *, Basil *, Thyme *, Oregano *, Rosemary *, Savory *, tarragon *.

   

  May contain traces of gluten, nuts, mustard and sesame.

   

  *from controlled organic cultivation

   

  Nutritional values ​​in 100 g (average)

  Energy 984 kJ (237 kcal)

  Fat 16.0 g

  of which saturated fatty acids 2.1 g

  Carbohydrates 5.0 g

  of which sugar 2.6 g

  Protein 17.0 g

  Salt 1.9 g

   

  You should test the recipe:

   

  Tofu Bolognese with Tofu Rosso

  For the whole "famiglia"!

   

  ingredients

  For 4 servings

  400 g tofu rosso

  1 medium onion

  1 clove garlic

  2 small carrots

  2 stalks of celery

  5 tomatoes

  1 tbsp parsley

  5 tablespoons of olive oil

  3 tbsp tomato paste

  2 tbsp balsamic vinegar

  1 tsp dried oregano and thyme

  1 tsp granular vegetable broth

  400 g pasta (e.g. spaghetti or zoodles)

  1 pinch of black pepper, freshly ground

  1 pinch of salt

   

  preparation

  Crumble tofu rosso with a fork. Finely dice the onion, garlic, carrots, celery and tomatoes. Remove the parsley from the stalk, chop finely and set aside. Heat the olive oil in a pan and briefly fry the tofu Rosso breadcrumbs in it. Add the diced vegetables except for the tomatoes and stir-fry for 5 minutes until browned all over.

   

  Stir in the tomato paste and roast briefly. Then deglaze with the balsamic vinegar and the tomato pieces. Season the sauce with oregano, thyme, a little salt and vegetable broth and simmer over low heat for 15 minutes.

   

  Prepare pasta (for example zucchini zoodles, as in the picture, or conventional spaghetti). Arrange pasta on four plates and spread the tofu bolognese over it. Garnish with the chopped parsley.

   

  Our tip

   

  Finely chop the cashew nuts, almonds, yeast flakes and a little salt, add a splash of lemon juice and let everything dry for 15 minutes - the vegan parmesan is ready with the dish!