Summary

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

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Instructions

1. Boil the potatoes, then cut them in half and sprinkle with a little cress.
2. 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.
3. 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.
4. Wash the cherry tomatoes and olives and arrange decoratively on three plates with the potatoes, tofu and kohlrabi.