Nut tofu on beetroot salad

Name: Nut tofu on beetroot salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS liquid honey; 6 TABLESPOONS Apple juice, naturally cloudy; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Lamb's lettuce; 2 pistons Chicory (ca. 200 g); 4 (approx. 300 g) beetroot; 1 (approx. 150 g) sour apple; 500 g fresh tofu; 100 g Hazelnut kernels; 1 Egg; 4-6 Tbsp Wheat flour (Type 1050); 2-3 TABLESPOONS Oil; 7-10 Tbsp Apple slices

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS liquid honey
6 TABLESPOONS Apple juice, naturally cloudy
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Lamb's lettuce
2 pistons Chicory (ca. 200 g)
4 (approx. 300 g) beetroot
1 (approx. 150 g) sour apple
500 g fresh tofu
100 g Hazelnut kernels
1 Egg
4-6 Tbsp Wheat flour (Type 1050)
2-3 TABLESPOONS Oil
7-10 Tbsp Apple slices

Directions

1
For the marinade, mix honey, apple juice and lemon juice. Season with salt and pepper. Clean, wash and drain the lamb's lettuce. Clean, wash and cut the chicory into rough strips. Peel beetroot and cut into fine sticks.
2
Wash, quarter and core the apple. Cut apple into fine sticks. Mix prepared salad ingredients and marinade. Whisk the egg. Cut tofu into approx. 1 cm thick corners or slices. Chop hazelnuts. Turn the tofu first in flour, then in whisked egg and finally in nuts. Press the nuts slightly. Heat the oil. Fry the tofu slices on each side over medium heat for 2-3 minutes.
3
Turn the tofu first in flour, then in whisked egg and finally in nuts. Press the nuts slightly. Heat the oil. Fry the tofu slices on each side over medium heat for 2-3 minutes. Arrange the tofu on the salad. Garnish with apple slices. Wholemeal bread tastes good with it
4
Preparation time approx. 30 min