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🍽️ Crispy Herb-Crusted Tofu Steaks with Creamy Potato and Pea Puree

666 kcal · 30 min · 4 servings

Crispy Herb-Crusted Tofu Steaks with Creamy Potato and Pea Puree Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius (top and bottom heat).
  2. 2. Peel the potatoes and wash them thoroughly.
  3. 3. Cut the potatoes into small cubes.
  4. 4. Place the potato cubes in a pot with salted water.
  5. 5. Bring the water to a boil.
  6. 6. Cook the potatoes over medium heat for about 15 minutes.
  7. 7. Crumble the mini bread chips finely.
  8. 8. Wash the dill and parsley.
  9. 9. Shake the herbs dry.
  10. 10. Finely chop the dill and parsley.
  11. 11. Halve the onion and peel it.
  12. 12. Cut the onion into fine dice.
  13. 13. Wash the lemon.
  14. 14. Finely grate about one teaspoon of lemon zest.
  15. 15. Squeeze the juice from the lemon.
  16. 16. Slice the tofu lengthwise into slices about 1 cm thick.
  17. 17. Place the bread chip crumbs into a bowl.
  18. 18. Add the chopped dill to the bowl.
  19. 19. Add the chopped parsley to the bowl.
  20. 20. Add the onion dice to the bowl.
  21. 21. Add the lemon zest to the bowl.
  22. 22. Add the soy yogurt to the bowl.
  23. 23. Add 4 tablespoons of margarine to the bowl.
  24. 24. Mix all ingredients in the bowl thoroughly.
  25. 25. Line a baking tray with baking paper.
  26. 26. Place the tofu slices on the baking tray.
  27. 27. Distribute the herb mixture over the tofu slices.
  28. 28. Press the mixture down lightly.
  29. 29. Bake the tofu in the oven for about 15 minutes until golden brown and crispy.
  30. 30. Add the peas to the potatoes in the pot.
  31. 31. Simmer the peas and potatoes for another 10 minutes.
  32. 32. Peel the garlic.
  33. 33. Finely chop the garlic.
  34. 34. Drain the potatoes and peas using the lid.
  35. 35. Mash the potatoes and peas in the pot into a puree using a potato masher.
  36. 36. Fold the chopped garlic into the puree.
  37. 37. Fold 3 tablespoons of margarine into the puree.
  38. 38. Add 1 tablespoon of lemon juice to the puree.
  39. 39. Season the puree with salt.
  40. 40. Thin the puree with a little water if necessary.
  41. 41. Carefully remove the tofu from the oven.
  42. 42. Distribute the potato and pea puree onto plates.
  43. 43. Place the Tofu Bordelaise on top of the puree.
  44. 44. Serve the dish.

Nutrition per serving