Beans with cheese sauce to roasted tofu slices
easy
45 mins
45 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 750 g Princess Boing
- 100 g Fresh cream
- 150 ml Milk
- 150 ml Vegetable and yeast broth (instant)
- 75 g Gorgonzola cheese,
- 7-10 Tbsp white pepper
- 250 g Tofu (soy quark)
- 2 TABLESPOONS Soy sauce
- 1 Egg
- 3 TABLESPOONS Wholemeal flour
- 5 TABLESPOONS Wholemeal breadcrumbs
- 3 TABLESPOONS Oil
- 1/2 bunch flat leaf parsley
- 1 tablespoon (20 g) Butter or margarine
Directions
- 1
Wash potatoes thoroughly and cook in boiling salted water for 25 minutes. Clean and wash the beans and cook them in a little salted water for 15 minutes
- 2
For the sauce, bring crème fraîche, milk and stock to the boil. Dice the cheese, add it and melt it while stirring. Let the sauce boil down over high heat for five minutes until thick. Season to taste with pepper
- 3
Cut the tofu into slices and sprinkle with soy sauce. Turn the soy slices first in beaten egg, then in flour and finally in breadcrumbs. Heat oil in a pan. Fry the tofu for two minutes on each side
- 4
Rinse the potatoes with cold water and remove the skin. Wash the parsley and cut into strips. Heat the fat, add the parsley and toss the potatoes in it. Pour the sauce over the beans. Serve with tofu and parsley potatoes
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