Ingredients
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1150 smoked tofuJalotofu
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30 g cold-water soluble starch
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4 dl oat milk (gluten free)
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1.6 l oat cooking cream 15% gluten free
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50 g vegetable bouillon powder (no gluten or cellery)
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3 g dried thyme
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6 g crushed black pepper
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6 g paprika powder
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16 g iodised salt
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4000 g potato-onion mixfrozen
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40 g Dijon mustard
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20 g crushed garlic
Directions
Portion size: 300 grams
Yield from 20 portion recipe: 6.000 kg
Vegan
Allergens: soy, mustard
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains soy, Contains garlic, Contains Allergens
Carbon footprint per portion (300 g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Cold preparation instructions
Measure all the ingredients and set aside. Dice the tofu. If using frozen products, thaw overnight in a cold room. Mix the Cold-water soluble starch with the oat milk, whisking vigorously. Add the oat cooking cream and seasonings. Add the potato-onion mix and diced tofu. Stir the mixture and pour into a GN container. Bake in the oven using the combination function (50 % steam) at 160 °C until the internal temperature of the food reaches +80°C.
TIP! You can replace the smoked tofu with marinated or natural Jalotofu if you want the casserole to have a milder flavour.
During cold preparation, the temperature of the food before heating must stay under +6°C.
The cold preparation recipes were developed by the municipality of Tuusula based on Climate Friendly Veggie Food recipes.
