Vegane Kartoffelpüree-Schalen Zutaten Knusprige Tofu-Nuggets * 15 oz (1 Block) Ext

Vegane Kartoffelpüree-Schalen Zutaten Knusprige Tofu-Nuggets * 15 oz (1 Schreibblock) Extra fester Tofu, gepresst * 1 Tasse Milchfreie Milch, ich habe Mandelmilch verwendet * 1 Teelöffel Würzessig * 3/4 ​​Tasse Allzweckmehl * 1/2 Tasse Maisstärke * 1 Teelöffel Salz * 2 Tassen Panko-Semmelbrösel Vegane Kartoffelpüree * 2 Pfund (ca. 4 große oder 6 kleine) Yukon-Goldkartoffeln * 1/4 Tasse vegane Butter (ich habe Earth Balance verwendet) * 1/4 Tasse pflanzliche Milch * Salz und Pfeffer nachdem Würze Einfache vegane Soße * 2 Suppenlöffel vegane Butter * 2 Suppenlöffel Allzweckmehl * 1 Tasse Gemüsebrühe * 1/2 Teelöffel Geflügelgewürz (Salbei, Thymian, Rosmarin, Muskatnuss) * Salz und Pfeffer nachdem Würze Zu Händen die Schüsseln * Mais * Geröstetes Grünzeug

Related Articles


  1. 😱che languorino e che vera bontà! Complimenti🤩😍anche io amo cucinare e inventare cose nuove 💪🏻❣️

  2. Instructions
    * Preheat the oven to 375 degrees. Start the crispy tofu first. 

    * Take your pressed tofu and cut the block into cubes. Sprinkle with a few pinches of salt and set aside. 

    * Now, in a small bowl, combine the non dairy milk and apple cider vinegar. Whisk and set aside. 

    * Then, in a medium sized mixing bowl, combine the flour, corn starch, and salt. Then, whisk the milk and vinegar mixture into the dry ingredients. Whisk until fully combined. In a separate bowl, add the panko. 

    * Next, dip each tofu cube into the wet batter, then roll in the panko to fully coat. Then place the coated tofu on a baking sheet sprayed with non stick spray. Repeat with all the tofu. 

    * Spray the tops of the tofu with more non stick spray and bake for 20-25 minutes, flipping after about 10 minutes. Bake until crispy and light brown. 

    * While the tofu is baking, make the mashed potatoes. Peel the potatoes if you want(I like to leave the skins on), chop into small cubes. Add the potato cubes to a pot of water. Then turn the heat on high and bring to a boil. Boil, reducing heat as needed until the potatoes are tender and smash easily. About 15-20 minutes. 

    * Once the potatoes are done, drain them. Return to the pot, smash them with a potato smasher, a ricer or in a mixer. Then add the vegan butter, non dairy milk and a few pinches of salt and pepper, then whip it all together to make them nice and creamy. Taste and adjust seasoning( you can always add a splash more milk or butter if needed). Set aside.

    * Next make the gravy. In a medium sized skillet, melt the vegan butter, then whisk the flour in to form a paste, also called a roux. Then add the veggie broth, whisk to fully dissolve the roux into the veggie broth. Make sure there are no lumps.

    * Bring to a simmer, whisking for a few minutes until it thickens. Then whisk in the poultry seasoning and a pinch of salt and pepper. Taste and adjust seasoning. Remove from heat.

    * Once everything is done, scoop some mashed potatoes into a bowl, top with crispy tofu, corn, veggies and drizzle gravy over the top. Serve immediately!

  3. #VeganRecipes #VeganFood #VeganDinner #EasyVeganRecipes #CheapVegan #VeganDinnerIdeas #VegetarianRecipes #HealthyDinner #WeightLossRecipes #WeightLossFood #HealthyAndFit
    #VeganBowls #VeganMashedPotato #BuddhaBowl

Back to top button