Ingredients

Adjust Servings:

	820 g Natural tofu cubes Jalotofu
	500 g Kidney beans canned
	3 l Water
	1200 g Root vegetable chunks frozen
	1000 g Diced potatoes cooked
	200 g Diced paprika
	80 g Tomato paste
	50 g Vegetable bouillon powder
	20 g Crushed garlic
	5 g Curry powder
	3 g Crushed black pepper
	1 g Smoked paprika powder
	8 g Iodised salt

	5 dl Oat cooking cream
	30 g Parsley

Nutritional information

205,95 kJ / 49,22 kcal

Energy

1,70 g

Fat

0,37 g

Saturated fat

5,27 g

Carbohydrates

1,58 g

Fiber

2,22 g

Protein

0,56 g

Salt

Curried tofu soup

Name: Curried tofu soup
Yield: 20
Ingredients: Natural tofu cubes: 820 g; Kidney beans: 500 g; Water: 3 l; Root vegetable chunks: 1200 g; Diced potatoes: 1000 g; Diced paprika: 200 g; Tomato paste: 80 g; Vegetable bouillon powder: 50 g; Crushed garlic: 20 g; Curry powder: 5 g; Crushed black pepper: 3 g; Smoked paprika powder: 1 g; Iodised salt: 8 g; Oat cooking cream: 5 dl; Parsley: 30 g

Ingredients

820 g Natural tofu cubes
Jalotofu
500 g Kidney beans
canned
3 l Water
1200 g Root vegetable chunks
frozen
1000 g Diced potatoes
cooked
200 g Diced paprika
80 g Tomato paste
50 g Vegetable bouillon powder
20 g Crushed garlic
5 g Curry powder
3 g Crushed black pepper
1 g Smoked paprika powder
8 g Iodised salt
5 dl Oat cooking cream
30 g Parsley

Directions

Portion size: 350 g
Yield from 20 portion recipe: 7.000 kg

Vegan

Allergens: soy, gluten
Menu labels: Vegan, Dairy-Free, Contains soy, Contains garlic

NOTE! Oat cooking cream contains less than 100 mg of gluten per kg, which is safe for most people with coeliac disease.

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 Climate Friendly Veggie Food recipes.