Tofu Slices with Pumpkin Seeds
Tofu slices with pumpkin seeds on apricot-tomato vegetable: a spicy little tofu dish: nutty, fruity, zesty – no meat needed!
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
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1.
Peel the onion and cut it into wedges. Peel the garlic and slice it thinly.
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2.
Wash the tomatoes, cut off the stem ends in a wedge shape, then cut them into wedges.
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3.
Score the apricots on the underside crosswise, briefly plunge them into boiling water, remove, rinse cold, peel off the skin, pit them and cut into wedges.
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4.
Bring the vegetable broth to a boil in a pot. Add the onion and garlic, cover and simmer over low heat for 5 minutes.
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5.
Meanwhile, slice the tofu into four pieces. Place the pumpkin seeds on a flat plate.
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6.
Add the apricot and tomato wedges to the onions in the pot. Cover and continue steaming over low heat for about 2 minutes, then set aside warm.
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7.
Separate the egg. Whisk the egg white with a pinch of salt on another plate. (Use the yolk elsewhere.)
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8.
Carefully turn the tofu slices in the salted egg white, let excess drip off, then coat them with pumpkin seeds.
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9.
Heat the oil in a non‑stick pan. Fry the tofu slices over medium heat for about 2 minutes per side. Season the tomato‑apricot vegetable with salt and pepper and serve alongside the tofu slices.
