Ingredients
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820 g natural tofu cubesJalotofu
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500 g kidney beanscanned
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3 l water
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1200 g root vegetable chunksfrozen
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1000 g diced potatoescooked
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200 g diced paprika
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80 g tomato paste
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50 g vegetable bouillon powder (no gluten or cellery)
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20 g crushed garlic
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5 g curry powder
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3 g crushed black pepper
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1 g smoked paprika powder
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8 g iodised salt
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5 dl oat cooking cream 15% gluten free
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30 g parsley
Directions
Portion size: 350 g
Yield from 20 portion recipe: 7.000 kg
Vegan
Allergens: soy, fenugreek
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains soy, Contains garlic, Contains Allergens
Carbon footprint per portion (350 g): 0.3 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
Cut the tofu into cubes. Rinse and drain the beans.
Measure all the ingredients except the oat cooking cream and parsley into a GN container. Cook in the oven using the combination function (50 % steam) at 140°C, stirring occasionally, until the temperature of the food reaches +80°C.
Add the oat cooking cream and parsley and continue heating for a few minutes. Taste to check the flavour.
NOTE! To get the best results, add in the water as late in the process as possible.
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 the Plant Foods for Climate recipes.
