Tofu Basilico Bio 200 gr. With recipe

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• Price: 3,52 € incl. VAT plus Delivery Product number.: GR050303 Delivery 2-3 days

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• • description
  The tofu basilico from typhoon is full of fresh herbs. The fine basil note sets accents in both the cold and the warm Mediterranean cuisine.

   

  Our tip

   

  Dice or cut into slices. Excellent in tomato salad. You can also enjoy it with bread or pickled as an antipasti. Seared as an accompaniment to vegetable dishes.

   

  Ingredients:

  Tofu * 88% (SOYBEANS * 55%, water, coagulant: magnesium chloride, calcium sulfate), extra virgin olive oil *, basil * 4.2%, vegetable broth * (sea salt, yeast extract *, sunflower oil *, leek *, carrots *, SELLERIE * , Mace *, nutmeg *, parsley *), wild garlic *, parsley *.

   

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

   

  *from controlled organic cultivation

   

  Nutritional values ​​in 100 g (average)

  Energy 827 kJ (199 kcal)

  Fat 13.0 g

  of which saturated fatty acids 2.1 g

  Carbohydrates 1.8 g

  of which sugar <0.5 g

  Protein 18.0 g

  Salt 1.4 g

   

  Your recipe:

   

  Steamed tofu basilico on lukewarm balsamic lentils

  Culinary sweet and sour

   

  ingredients

  for 4 servings

  400 g typhoon tofu basilico

  200 g mountain lentils

  650 ml vegetable broth

  2 carrots

  1 bulb of fennel, small

  1 zucchini, small

  2 shallots

  5 tbsp balsamic vinegar

  2 tbsp vegetable margarine

  50 ml balsamic cream

  2 chicory

  1 bay leaf

  ¼ bunch of leaf parsley

  1 pinch of pepper from the mill

  salt

   

  preparation

  Wash the lentils cold. Prepare with 400 ml vegetable broth, 3 tbsp balsamic vinegar and the bay leaf, cook according to the package instructions and keep warm.

   

  Meanwhile, wash the vegetables and chicory. Peel the carrots, fennel and shallots. Finely chop the shallots. Cut the vegetables into small cubes - no bigger than the lentils.

   

  Stem the leaf parsley, rinse the leaves coldly and cut into fine strips. Remove the stem ends of the chicory and set the leaves aside until served.

   

  Melt half of the margarine in a saucepan. Add the shallots and stew until translucent. Add the vegetable cubes and braise for another 5 minutes. Deglaze with 2 tablespoons of vinegar and 150 ml of vegetable broth. Bring to the boil briefly and stir in the balsamic cream. Stir in the mountain lentils. Season with salt and pepper.

   

  Heat a pan with the remaining margarine. Cut the tofu basilico into slices and steam from both sides for about 3 minutes, without coloring. Pour in the remaining vegetable stock and remove from the hob.

   

  Line a star wreath with the chicory leaves on the plates. Arrange the warm balsamic lentils in the middle. Put on the tofu basilico slices. Sprinkle with the cut parsley and serve.