Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 200 g tofu, more firm
- breadcrumbs
- 1 tablespoon potato flour, mixed with about 2 water, as an egg substitute for breading
- 2 kohlrabi
- some vegetable fat
- 3 potato (s)
- 1 box cress
- 1 bowl cocktail tomatoes
- 70 g olives, reen
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the potatoes, then cut them in half and sprinkle with a little cress.
- Unpack the tofu (a tofu block is best), wash it, cut it into 3 slices and roll it first in the potato flour-water mixture, then in breadcrumbs. Season to taste, then fry in a little vegetable fat until light brown, add seasoning if necessary.
- Peel the kohlrabi and cut into sticks. Put some vegetable fat and a cup of water in a small saucepan and steam as soft as you like. Then season with salt and pepper.
- Wash the cherry tomatoes and olives and arrange decoratively on three plates with the potatoes, tofu and kohlrabi.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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