Tofu dumplings with curry sauce and vegetables

Name: Tofu dumplings with curry sauce and vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 collar Parsley; 1 package (300 g) Tofu (soy bean curd); 4 TABLESPOONS Sunflower seeds; 4 TABLESPOONS Wholemeal wheat flour; 1 Egg; 1 TABLESPOON Soy sauce; 1/2 TEASPOON ground cumin and ginger; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 1/2 Head Cauliflower; 375 g Carrots; 1/2 Head white cabbage; 1/2 l Vegetable broth (instant); 60 g Butter or margarine; 7-10 Tbsp Curry; 1/4 l Milk

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 collar Parsley
1 package (300 g) Tofu (soy bean curd)
4 TABLESPOONS Sunflower seeds
4 TABLESPOONS Wholemeal wheat flour
1 Egg
1 TABLESPOON Soy sauce
1/2 TEASPOON ground cumin and ginger
7-10 Tbsp Pepper
7-10 Tbsp Salt
1/2 Head Cauliflower
375 g Carrots
1/2 Head white cabbage
1/2 l Vegetable broth (instant)
60 g Butter or margarine
7-10 Tbsp Curry
1/4 l Milk

Directions

1
For the dumplings, peel and finely chop the onion. Wash and chop the parsley. Drain the tofu, then mash it finely. Finely chop two tablespoons of sunflower seeds. Mix the tofu, onions, parsley, chopped seeds, two tablespoons of flour, egg, soy sauce, cumin, ginger and a little pepper to a dough. Season if necessary and leave to rest for 15 minutes.
2
Clean and wash the cauliflower and cut it into two centimetre thick slices. Peel and wash the carrots and cut them into wide sticks. Clean, wash and slice the white cauliflower. Cut slices into wide strips. Cook the vegetables in the boiling broth covered for 15 minutes at medium heat. Form eight equally sized dumplings from the tofu mixture. Pour into lightly boiling salted water, cover and cook over a low heat for 10 to 12 minutes. Heat up 30 grams of fat. Fry the rest of the flour and two teaspoons of curry. Deglaze with 1/4 litre of the vegetable stock and milk and simmer for five minutes. Season to taste with salt, pepper and curry. Fry the remaining sunflower seeds in the remaining heated fat.
3
Heat up 30 grams of fat. Fry the rest of the flour and two teaspoons of curry. Deglaze with 1/4 litre of the vegetable stock and milk and simmer for five minutes. Season to taste with salt, pepper and curry. Fry the remaining sunflower seeds in the remaining heated fat. Swivel drained vegetables in it. Arrange tofu dumplings, vegetables and some sauce on a plate. Serve the rest of the sauce dusted with curry
4
Preparation time approx. 50 minutes