Maybe inspiration for a vegan dinner. Recipe from nutritionist Mgr. Kateřina Šimková from Healthy Eating.
Ingredients:
| 80 g |
of natural tofu |
| 60 g |
of sweet potatoes |
| 50 g |
red peppers |
| 50 g |
td>green peppers
| 50 g |
yellow peppers |
| 50 g |
sugars |
50 g
| avocado |
| 50 g |
fresh mushrooms |
| 40 g |
td>olive
| 40 g |
carrots |
| 20 g |
onion |
| 3 g |
fresh garlic |
| 8 ml |
lime juice |
| 5 ml |
olive oil |
|
sweet ground pepper |
/tr>
|
dried rosemary |
|
dried onion |
|
thyme |
|
pepper |
/tr>
|
salt |
Procedure:
Roast the Vegetable Recipes
Prepare the Vegetable Recipes on a baking sheet as follows. Cut half of the onion into wedges, slice the garlic into slices. Add the carrots cut into slices, green peppers (stripped of their cores) cut into strips, eggplant cut into slices and sweet potatoes cut into larger cubes.
Season with salt, pepper, thyme and rosemary. Then drizzle with olive oil.
Bake in an oven heated to 180-200 °C until tender.
Mix with the tofu
Slice the yellow and red peppers, zucchini, the rest of the onion and the tofu according to the size of the mushrooms, preferably into equal sized pieces.
Sprinkle the tofu with sweet ground paprika. If we like elegance and regularity on the plate, we can alternate between skewering the Vegetable Recipes and tofu on a skewer like a skewer, or simply prepare the mixture to be cooked in the oven.
Either way, season the ingredients with salt and Provençal spices.
Brush with olive oil (2 ml) and fry first in a pan until the tofu catches the crust. Then bake in the oven for 15 minutes at 150 °C.
Dressing
Remove the avocado from the skin and pits.
Mix and add the grated garlic, lime juice, olive oil (5 ml), salt and very finely ground pepper.
Note:
Recipe to the article: 7 autumn superfoods from Czech gardens and fields for beauty and better immunity
lime-avocado dressing