Nut tofu on beetroot salad

Name: Nut tofu on beetroot salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 TEASPOONS liquid honey; 4 TABLESPOONS cloudy apple juice; 5 TABLESPOONS Lemon juice; 7-10 Tbsp salt, white pepper; 4-6 Tbsp Oil; 100 g Lamb's lettuce; 2 Chicory (ca. 150 g); 2-3 (approx. 300 g) beetroot; 1 (approx. 150 g) sour apple; 75 g Hazelnut kernels; 250-300 g Tofu (soy quark); 2-3 TABLESPOONS dark wheat flour, 1 egg (Type 1050); 7-10 Tbsp Apple slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1-2 TEASPOONS liquid honey
4 TABLESPOONS cloudy apple juice
5 TABLESPOONS Lemon juice
7-10 Tbsp salt, white pepper
4-6 Tbsp Oil
100 g Lamb's lettuce
2 Chicory (ca. 150 g)
2-3 (approx. 300 g) beetroot
1 (approx. 150 g) sour apple
75 g Hazelnut kernels
250-300 g Tofu (soy quark)
2-3 TABLESPOONS dark wheat flour, 1 egg (Type 1050)
7-10 Tbsp Apple slices

Directions

1
For the marinade, mix honey, apple juice, 4 tablespoons lemon juice, salt and pepper. Whip 2 tablespoons of oil vigorously into the marinade
2
Clean and wash the lamb's lettuce and chicory. Cut the chicory into coarse strips. Peel the beetroot. Wash apple, quarter and core. Cut both into fine sticks. Mix the prepared salad ingredients and marinade, leave to stand for a while
3
Chop the hazelnuts. Cut the tofu into about 8 slices. Season with salt, pepper and 1 tablespoon lemon juice. First turn in flour, then in whisked egg and finally in nuts, press on. Heat 2-4 tbsp. oil in a coated pan. Fry the tofu for 2-3 minutes on each side. Arrange everything, garnish