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🍽️ Orientalic Carrot Salad with Crispy Breaded Tofu

473 kcal · 30 min · 4 servings

Ingredients

• 700 g carrots
• 2 chicory
• 600 g tofu
• salt
• pepper
• 1 egg
• 100 g whole wheat flour
• 150 g chopped almond kernels
• 30 g butter (2 tbsp)
• 1 tsp honey
• 3 tbsp orange juice
• 100 g raisins
• 1 pinch cinnamon
• 1 pinch ground cardamom

Instructions

1. 1. Peel the carrots.
2. 2. Slice the carrots into thin, diagonal pieces.
3. 3. Wash the chicory thoroughly.
4. 4. Remove the hard stems at the bottom of the chicory.
5. 5. Cut the chicory lengthwise into quarters.
6. 6. Slice the chicory quarters into thin strips.
7. 7. Cut the tofu into 1 cm thick slices.
8. 8. Season the tofu slices with salt and pepper.
9. 9. Whisk the egg loosely in a deep plate.
10. 10. Coat the tofu slices first in the flour.
11. 11. Dip the floured tofu slices into the beaten egg.
12. 12. Finally, press the tofu slices into the chopped almonds.
13. 13. Heat 1 teaspoon of butter in a frying pan.
14. 14. Fry the tofu on both sides until golden brown over medium heat.
15. 15. Remove the tofu from the pan and keep it warm.
16. 16. Heat the remaining butter in a second frying pan.
17. 17. Sauté the carrots over medium heat for 3 minutes.
18. 18. Drizzle the carrots with honey.
19. 19. Let the honey caramelize on the carrots.
20. 20. Pour the orange juice over the carrots.
21. 21. Add the raisins and chicory to the pan.
22. 22. Mix all ingredients well together.
23. 23. Season the salad with salt, pepper, cinnamon, and cardamom.
24. 24. Divide the warm salad among four plates.
25. 25. Place the warm tofu slices on top of the salad.

Nutrition per serving

• kcal: 473
• Protein: 26 g · Fett/Fat: 25 g · Carbs: 36 g