← All recipes

🍽️ Savory Tofu Strips with Pumpkin Seeds

246 kcal · 30 min · 4 servings

Ingredients

• 1 medium onion
• 2 garlic cloves
• 240 g tomatoes (3 tomatoes)
• 120 g apricots (3 apricots)
• 100 ml classic vegetable broth
• 100 g tofu
• 30 g pumpkin seeds (2 tbsp)
• 1 egg white
• salt
• 2 tsp rapeseed oil
• pepper

Instructions

1. 1. Peel the onion and cut it into wedges.
2. 2. Peel the garlic and slice it thinly.
3. 3. Wash the tomatoes.
4. 4. Cut out the hard stem areas of the tomatoes in a wedge shape.
5. 5. Cut the tomatoes into wedges.
6. 6. Score the bottom of the apricots in a cross pattern.
7. 7. Dip the apricots briefly into boiling water.
8. 8. Remove the apricots and rinse them under cold water.
9. 9. Peel the skin off the apricots.
10. 10. Pit the apricots.
11. 11. Cut the apricots into wedges.
12. 12. Bring the vegetable broth to a boil in a pot.
13. 13. Add the onions and garlic to the broth.
14. 14. Simmer the vegetables covered on low heat for 5 minutes.
15. 15. Cut the tofu into 4 equal slices.
16. 16. Place the pumpkin seeds on a flat plate.
17. 17. Add the apricot and tomato wedges to the onions in the pot.
18. 18. Continue to simmer the vegetables covered on low heat for about 2 minutes.
19. 19. Set the pot aside to keep the vegetables warm.
20. 20. Separate the egg white from the egg yolk.
21. 21. Place the egg white on another plate.
22. 22. Add a pinch of salt to the egg white.
23. 23. Whisk the egg white with the salt.
24. 24. Use the egg yolk for another purpose.
25. 25. Carefully coat the tofu slices in the salted egg white.
26. 26. Let the excess egg white drip off the tofu.
27. 27. Coat the tofu slices in the pumpkin seeds.
28. 28. Heat the oil in a non-stick pan.
29. 29. Fry the tofu strips on medium heat for about 2 minutes on each side.
30. 30. Season the tomato and apricot vegetables with salt and pepper.
31. 31. Serve the vegetables with the tofu strips.

Nutrition per serving

• kcal: 246
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 13 g