Ingredients
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475 g diced onionsfrozen
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43 g rapeseed oil
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3 g paprika powder
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1 g cayenne pepper
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630 g tomato passata
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53 g tomato paste
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32 g crushed garliccanned
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123 g soy sauce
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32 g vegetable bouillon powder (no gluten or cellery)
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37 g brown sugar
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8,35 dl water
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55 g corn starch
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1,65 dl vesi
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7,5 dl oat cooking cream 15% gluten free
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1198 g pulled tofu naturalJalotofu
Directions
Portion size: 205 grams
Yield from 20 portion recipe: 4.100 kg
Vegan
Allergens: soy
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains Soy
Carbon footprint per portion (Tofu 205 g and barley/oats 195 g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Heat the oil in a pot and saute the onions and dry seasonings.
Add the water, tomato passata, tomato paste, crushed garlic, soy sauce, vegetable stock powder and brown sugar. Heat up.
Dissolve the cornstarch into cold water and mix into the pot. Let boil for a moment.
Add the oat cooking cream and tofu. Heat up and taste to check the flavour. Serve with cooked oats or barley.
