Tofu escalope with paprika-almond sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Dab tofu dry and cut into 8 slices. Place them side by side in a flat dish. Wash the lemons hot and dry them. Grate the peel, squeeze the lemons. Peel garlic and dice. Sprinkle tofu with 3/4 lemon juice.

2. 2

   Sprinkle each with 2/3 lemon peel and garlic. Drizzle 2 tablespoons of oil over them. Leave to stand for about 1 hour, turning occasionally.

3. 3

   Drain the peppers. Roast the almonds in a pan without fat, remove. Toast bread and crumble coarsely. Puree bread, paprika, almonds, remains of garlic, lemon peel and juice. Stir in 3-4 tablespoons of oil.

4. 4

   Season to taste with salt and pepper.

5. 5

   Wash the potatoes well and cut in half or quarters. Clean the leek, wash and cut into rings. Heat 1-2 tablespoons of oil in a pan (with lid). Brown the potatoes in it all around.

6. 6

   Add almost 100 ml of water and broth. Bring to the boil, cover and stew for about 10 minutes. Add leek and cook open for another 5 minutes. Season with salt and pepper.

7. 7

   Lift the tofu out of the marinade. Turn gently in flour. Fry in 2-3 tablespoons of hot oil in a large coated pan for about 2 minutes on each side. Fry the garlic from the marinade briefly. Season tofu with salt and pepper.

8. 8

   Arrange everything, garnish with parsley.

Nutrition Facts

KCAL
290 kcal

CARBS
21 g

FATS
16 g

PROTEINS
13 g