Tofu escalope with almond and paprika sauce with leek and roast potatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Rinse the tofu with cold water, drain and pat dry. Cut into 8 slices. Wash lemons thoroughly, grate peel finely and squeeze juice. Peel and chop the garlic. Place the tofu next to each other in a flat casserole dish. Sprinkle with 3/4 of the lemon juice and peel, sprinkle with 2/3 of the garlic and sprinkle with 2 tbsp. olive oil. Marinate for about 1 hour. Turn the tofu after about 30 minutes

2. 2

   Drain the peppers in a sieve. Roast almonds in a pan without fat while turning, remove. Toast bread roast and crumble. Put paprika, toast bread, almonds, remaining garlic, remaining lemon peel and juice into a mixing cup, puree with a blender, add 5-6 tablespoons of oil. Season with salt and pepper

3. 3

   Wash the potatoes thoroughly (possibly brushing them), cut them into quarters or halves depending on size. Clean, wash and cut leek into fine rings. Heat 2 tablespoons of oil in a frying pan, fry the potatoes while turning. Deglaze with stock and cook covered over a low to medium heat for about 15 minutes. Add the leek 2 minutes before the end of the cooking time. Drain with salt and pepper

4. 4

   Lift the tofu out of the marinade and drain with kitchen paper. Pour the marinade through a sieve and collect the garlic. Turn the tofu in flour, tap lightly. Heat 2 tablespoons of olive oil in a large frying pan. Fry the tofu for about 2 minutes on each side. Add the garlic from the marinade 1 minute before the end of the frying time. Season the tofu with salt and pepper

5. 5

   Arrange leek roast potatoes, tofu escalope with some frying fat and almond paprika sauce on plates. Garnish with parsley leaf. Add the rest of the sauce

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
640 kcal

CARBS
43 g

FATS
40 g

PROTEINS
24 g