Broccoli Potato Tofu Pan
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 750 g Potatoes
- 2 medium-sized onions
- 1 Garlic clove
- 4 TABLESPOONS Oil
- 500 g Broccoli
- 250 g Tofu (soy bean curd from the
- 7-10 Tbsp health food store)
- 2 medium-sized tomatoes
- 200 g liquid sour cream
- 7-10 Tbsp Curry
- 7-10 Tbsp Full sea salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Biobin
Directions
- 1
Peel and wash the potatoes and cut them into thin slices. Peel onions and cut into slices. Peel garlic and chop finely. Heat oil in a pan. Fry the potatoes, onions and garlic for about 10 minutes at medium heat, turning from time to time. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for 5 minutes.
- 2
Drain the tofu and dice. Cut the tomatoes crosswise and put them briefly into boiling water. Peel skin. Cut tomatoes into eighths and remove seeds. Add broccoli, tofu cubes and tomatoes to the potatoes. Add cream, bring to the boil briefly. Season with curry, salt and pepper and thicken with sauce thickener as desired
- 3
Pan: Bella Cucina
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