Ingredients
-
Baked tofu
-
1620 g natural tofu cubesJalotofu
-
60 g rapeseed oil
-
50 g soy sauce
-
10 g garam masala spice mix
-
Sauce
-
250 g diced onions
-
1000 g crushed tomatoes
-
8 dl water
-
40 g vegetable bouillon powder (no gluten or cellery)
-
60 g ginger paste
-
30 g crushed garlic
-
30 g soy sauce
-
20 g sugar
-
10 g garam masala spice mix
-
6 g crushed black pepper
-
500 g spinach leaveswhole, frozen
-
5 dl oat cooking cream 15% gluten free
Directions
Portion size: Approximately 220 grams
Yield from 20 portion recipe: 4.500 kg
Vegan
Allergens: soy
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains soy, Contains garlic
Carbon footprint per portion (sauce 220 g and four grain blend 195 g): 0.5 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Drain all the liquid from the tofu cubes in a perforated GN container or a sieve. Mix together the oil, soy sauce and garam masala. Place the tofu cubes in a GN container and stir in the seasoned oil. Bake in the oven at 160 °C for approximately 15 minutes, until the tofu cubes have acquired a slightly toasted colour.
Place the onions, crushed tomatoes, water, vegetable bouillon powder and seasonings in a pot. Simmer on low heat for approximately 15 minutes. Add the oat cooking cream, spinach and baked tofu cubes. Simmer for another 5 minutes or so. Taste to check the flavour. Thicken if needed.
Serve with locally produced grains.
Does your kitchen use the cold preparation method? The cold preparation recipe for the ginger and spinach sauce with tofu can be found here.
