Fried nut tofu slices with mashed potatoes and carrots and cucumber salsa

Name: Fried nut tofu slices with mashed potatoes and carrots and cucumber salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Cucumber; 1 Onion; 2 small chilies; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 1 TABLESPOON Sugar; 2 TABLESPOONS rice vinegar; 1/2 Pot of coriander; 800 g Potatoes; 300 g Carrots; 1/4 l Milk; 2 TABLESPOONS Butter or margarine; 400 g Almond Nut Tofu; 4 TABLESPOONS Soy sauce; 7-10 Tbsp ground mace

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Cucumber
1 Onion
2 small chilies
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
1 TABLESPOON Sugar
2 TABLESPOONS rice vinegar
1/2 Pot of coriander
800 g Potatoes
300 g Carrots
1/4 l Milk
2 TABLESPOONS Butter or margarine
400 g Almond Nut Tofu
4 TABLESPOONS Soy sauce
7-10 Tbsp ground mace

Directions

1
For the salsa, wash and clean the cucumber, cut in half lengthwise, remove the seeds. Cut cucumber into fine cubes. Peel and finely dice onion. Wash chili and cut into rings. Heat 1 tbsp. oil, fry onion for about 4 minutes while turning it.
2
After 2 minutes add cucumber and chili. Season with salt, sugar and vinegar. Wash the coriander, shake dry. Pluck the leaves from the stems and chop them, except for a little bit for garnishing. Stir the coriander into the salsa and chill.
3
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Peel, wash and slice carrots. Add to the potatoes after about 10 minutes. Heat milk and fat.
4
Cut the tofu into slices and marinate in soy sauce. Heat 1 tablespoon of oil in a frying pan. Fry the tofu for approx. 4 minutes, turning it over. Drain the potato and carrots, add the milk-butter mixture and mash.
5
Season with salt and mace. Arrange potato and carrot mashed potatoes, tofu and salsa on plates and garnish with coriander.