Rhenish Tofu Roast
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g tofu
- 260 ml red wine
- 120 ml balsamic vinegar
- 120 ml water
- 1 large bay leaf
- 3 peppercorns
- 3 allspice grains
- 2 carnation (s)
- 1 ½ teaspoon mustard
- 2 onions)
- 3 tablespoon rapeseed oil
- 200 ml vegetable stock
- 30 g inerbread or printen, vean
- 30 g raisins
- Thicken 2 tablespoon flour to make the sauce
- water
- 60 ml soy cream (soy cream cuisine)
- salt
- possibly sugar
Print Recipe
Pin Recipe Instructions
- Cut the tofu into approx. 1 cm thick slices and place in a container. Mix the red wine, vinegar, mustard and water, grind the spices and add them together with the bay leaf and a coarsely chopped onion. Put the tofu in it and leave to marinate in a cool place for 2 days. Turn occasionally and make sure that each slice is well covered all around with the marinade.
- Remove the tofu, dry it and pour some salt and pepper over it. Heat the rapeseed oil in a pan and fry it on both sides for 2 - 3 minutes. Take out of the pan and keep warm.
- Steam a fresh, finely chopped onion. Then add the vegetable stock and about 200 ml marinade. Finely crumble the printen or gingerbread and add together with the raisins and cover and simmer for about 2 minutes. Pass the meat stock through and bring to the boil.
- Whisk the flour with a little water, add and simmer a little. Now add the 60 ml soy cream and season everything with salt and, if you like, with sugar. Place the tofu slices in the sauce and let them steep a little longer.
- There are also homemade potato dumplings and red cabbage.
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