Zucchini Kohlrabi Pan with Tomatoes and Tofu
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ zucchini
- 1 kohlrabi or other vegetable
- 10 cocktail tomatoes
- 75 g tofu (preferably homemade)
- 2 cloves garlic)
- Oil for frying
- 2 teaspoons spread, vegan (herb tomato) or ketchup
- Spice mix, Italian (or salt, pepper, oregano, basil)
- 1 teaspoon syrup (agave syrup)
- 0.5 teaspoon ½ ginger powder or fresh ginger
Print Recipe
Pin Recipe Instructions
- Heat the oil in the pan. Peel the kohlrabi, cut into cubes and fry until translucent. Wash and dice the zucchini and add to the kohlrabi. Peel the garlic and chop in to fine slithers. Add to the vegetables and fry them (add the fresh ginger if necessary).
- Cut the tofu into cubes and fry briefly with a little oil in a separate pan. Add the spread, mix and heat. Swing often.
- Add the tofu and tomatoes to the vegetables. Season with Italian spice mixture, ground ginger and agave syrup. Stir gently and heat briefly. Heat until the cocktail tomatoes burst (don`t worry, they will just crack).
- Instead of kohlrabi, you can certainly use other vegetables that are left over or need to be used. The tofu can also be sautéed in advance, placed on a plate and later added to the vegetables as described. Be careful with fresh ginger: it is very intense!
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