Soy kebab bowl with tofu and vegetables
Preparation time:
Baking / Cooking time:
20 minutes
40 minutes
Baked tofu with broccoli, cauliflower, and soy shreds.
1 Pinch
Pepper2 tbsp.
Lemon juice1 UNIT
Files1 tbsp.
Petersilie16 g
Dates50 ml
Water1 Pinch
Table salt100 g
Soy cutlets5 Tsp.
agave syrup100 g
Cauliflower1 Tsp.
Harissa100 ml
Soy sauce200 g
Broccoli25 g
Almonds (chopped)2 tbsp.
Olive oil2 UNIT
Garlic clovesStep 1/3
Cut tofu into 1-2 cm cubes. Peel garlic and press it into a bowl with a garlic press. Add agave syrup, water, soy sauce, lemon juice, harissa, olive oil, salt and pepper and stir everything. Add the tofu and stir. Then set aside.
Step 2/3
Cook soy cutlets according to package directions until al dente, then drain and drain. Wash broccoli, cauliflower and parsley and drain. Cut florets from stalk, chop parsley.
Step 3/3
Sauté tofu with marinade in a hot pan. Add the cauliflower and broccoli. Add almonds, dates and lime juice and season everything with salt and pepper. Add soy shreds and parsley, stir well again and serve in bowls.
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