Enjoy our vegan recipe Golden Roasted Potatoes with Crispy Tofu by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2935 kJ (701 kcal)|
pot, Spoon, cutting board, non-stick frying pan, peeler, chef's knife, spatula, bowl
Wash and clean the potatoes and transfer to a pot. Fill the pot with cold water, salt generously and bring to a boil. Put on a lid and let cook for approx. 20 minutes on medium heat. Drain the water, peel the potatoes and let cool.
Finely chop the parsley and garlic, cut the spring onion into rings and put in a bowl together with the yogurt.
Add the olive oil and season with salt and pepper.
Cut the salad into bite sized pieces.
Dice the tofu. Heat the olive oil in a non-stick frying pan over medium heat. Fry the tofu until golden brown. Add the soy sauce and agave syrup and let simmer for approx. 1-2 minutes and set aside.
Slice the potatoes. Heat the rapeseed oil in a non-stick frying pan on high heat. Add the potatoes and fry for 2-3 minutes, turn them and fry for an additional 2-3 minutes. Turn off the heat and season with salt and pepper.
Serve the potatoes with salad tofu and dip.
Enjoy your meal!