Tofu in nut crust on salad

Name: Tofu in nut crust on salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pickled cucumber; 2 red peppers; 1 collar Radishes; 2 Head lettuce (e.g. oak leaf and Batavia lettuce); 4 TABLESPOONS Herb Vinegar; 7-10 Tbsp salt, pepper, some sugar; 4 TABLESPOONS Oil (e.g. walnut oil); 250 g Tofu (soy quark); 7-10 Tbsp flour to turn, 1 egg yolk; 4 TABLESPOONS crushed hazelnuts; 2 TABLESPOONS butter/margarine

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pickled cucumber
2 red peppers
1 collar Radishes
2 Head lettuce (e.g. oak leaf and Batavia lettuce)
4 TABLESPOONS Herb Vinegar
7-10 Tbsp salt, pepper, some sugar
4 TABLESPOONS Oil (e.g. walnut oil)
250 g Tofu (soy quark)
7-10 Tbsp flour to turn, 1 egg yolk
4 TABLESPOONS crushed hazelnuts
2 TABLESPOONS butter/margarine

Directions

1
Clean and wash vegetables and salad. Pluck the salad into pieces. Cut cucumber into slices, peppers into rings. Cut radishes into quarters
2
Mix vinegar with salt, pepper and sugar. Fold in the oil. Mix with the prepared salad ingredients
3
Cut the tofu into slices and season. First turn in flour, then in whisked egg yolk and finally in nuts. In hot fat per side approx.
4
Fry for 1 minute until golden brown. Arrange the tofu with the salad