Tofu lasagne with turnip-leek ragout and sage

Name: Tofu lasagne with turnip-leek ragout and sage
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Stalk leek (leek); 450 g Turnip; 4 Stem(s) Marjoram; 1 pack of smoked tofu (2 x 175 g); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (250 g) Soy cream "Cuisine" for cooking and refining; 7-10 Tbsp grated nutmeg

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Stalk leek (leek)
450 g Turnip
4 Stem(s) Marjoram
1 pack of smoked tofu (2 x 175 g)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (250 g) Soy cream "Cuisine" for cooking and refining
7-10 Tbsp grated nutmeg

Directions

1
Clean the leek, cut the upper 1/3 and wash thoroughly. Cut the leek into small cubes. Peel the turnip and cut into small cubes. Wash marjoram, shake dry and chop the leaves coarsely, except for the tips.
2
Cut the tofu into thin slices. Heat 2 tablespoons of oil in a frying pan. Fry the turnips for about 6 minutes, turning them over. Fry the leek for 4-5 minutes. Season with salt and pepper
3
In another pan, heat 2 tablespoons of oil in portions and fry the tofu in portions while turning it until golden brown. Remove and keep warm. Stir the soy cream into the vegetables and bring to the boil. Season to taste with salt, pepper and a little nutmeg
4
Add chopped marjoram to the vegetables. Arrange the vegetables and tofu in layers on plates and drizzle with the sauce. Garnish with the rest of the marjoram and serve