Ginger and spinach sauce with tofu

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Ingredients

Adjust Servings:
Baked tofu
1620 g natural tofu cubes Jalotofu
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 leaves whole, frozen
5 dl oat cooking cream 15% gluten free

Nutritional information

319,21 kJ / 76,29 kcal
Energy
4,62 g
Fat
0,73 g
Saturated fat
4,13 g
Carbohydrates
1,66 g
Fiber
3,55 g
Protein
0,75 g
Salt
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Ginger and spinach sauce with tofu

Ingredients

  • Baked tofu

  • Sauce

Directions

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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.

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Härkis and black bean BBQ
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Yellow bean curry
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Härkis and black bean BBQ