Ingredients
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8 dl water
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1000 g crushed tomatoes
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5 dl oat cooking cream 15% gluten free
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1620 g natural tofu cubesJalotofu
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250 g diced onions
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500 g spinach
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60 g rapeseed oil
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80 g soy sauce
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40 g vegetable bouillon powder (no gluten or cellery)
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60 g ginger paste
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30 g crushed garlic
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20 g garam masala spice mix
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20 g sokeri
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6 g crushed black pepper
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.
Cold preparation instructions
Measure all ingredients and set aside. If using frozen products, let thaw overnight in a cold room. Drain all the liquid from the tofu cubes in a perforated GN container or a sieve. Mix together the water, crushed tomatoes and oat cooking cream. Add the tofu, diced onions, spinach, rapeseed oil and seasonings and stir until well combined. Heat in the oven using the combination function at 140°C (50 % steam), stirring occasionally, until the temperature of the food reaches +80°C.
Serve with locally produced grains.
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 Plant Foods for Climate recipes.
