🍽️ Autumn Root Vegetables with Marinated Tofu

Name: Autumn Root Vegetables with Marinated Tofu
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g tofu; 1 untreated lemon (juice and zest); 200 ml orange juice; 1 tsp harissa; 1 tbsp rice syrup; 1 tsp garam masala; 250 g red onions; 2 stalks celery; 1 small sweet potato; 200 g celeriac; 200 g carrots; 200 g beetroot; 2 tbsp vegetable oil; 200 ml vegetable broth; 1 handful cilantro; salt; pepper (from the mill)

391 kcal · 30 min · 4 servings

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Ingredients

400 g tofu
1 untreated lemon (juice and zest)
200 ml orange juice
1 tsp harissa
1 tbsp rice syrup
1 tsp garam masala
250 g red onions
2 stalks celery
1 small sweet potato
200 g celeriac
200 g carrots
200 g beetroot
2 tbsp vegetable oil
200 ml vegetable broth
1 handful cilantro
salt
pepper (from the mill)

Instructions

1. Pat the tofu dry with kitchen paper.
2. Cut the tofu into small cubes.
3. Mix the lemon juice, half of the lemon zest, orange juice, harissa, rice syrup, and one teaspoon of garam masala in a bowl.
4. Mix the marinade with the tofu cubes.
5. Let the marinated tofu cubes marinate in the refrigerator for about three hours.
6. Peel the onions and cut them into wedges.
7. Wash the celery and remove the tough strings.
8. Cut the celery into rings.
9. Peel the sweet potato, celery, carrots, and beetroot.
10. Cut the sweet potato, carrots, and beetroot into cubes.
11. Slice the celery.
12. Remove the tofu from the marinade and let it drain.
13. Store the marinade in a separate container.
14. Heat one tablespoon of oil in a hot wok.
15. Fry the tofu over high heat, stirring occasionally, for about three minutes.
16. Remove the tofu from the wok and set it aside.
17. Add the remaining oil to the wok.
18. Fry the onions for about two to three minutes.
19. Add the remaining prepared vegetables to the wok.
20. Fry the vegetables for another four to five minutes, stirring occasionally.
21. Deglaze the vegetables with the stored marinade and some broth.
22. Simmer the vegetables covered for about twenty minutes.
23. Stir the vegetables occasionally while cooking.
24. Rinse the coriander and shake it dry.
25. Add the tofu to the finished vegetables.
26. Let the tofu warm through in the vegetables for a short time.
27. Season the dish to taste with salt, pepper, and garam masala.
28. Garnish the dish with coriander leaves and the remaining lemon zest.
29. Serve the dish hot.

Nutrition per serving

kcal: 391
Protein: 21 g · Fett/Fat: 12 g · Carbs: 47 g