Ingredients
Preparation
Step 1 Peel the potatoes, cut them into pieces and cook them in salted water until cooked.
Step 2 Meanwhile, cut smoked tofu and zucchini into thin slices and pepper into strips.
Step 3 Heat rapeseed oil in a pan and fry the tofu until golden brown. Sprinkle with pepper and chili flakes.
Step 4 Add some salt to a fluted pan and fry the zucchini slices and pepper strips. Arrange the fried vegetables on a plate. Drizzle with 1 teaspoon of olive oil and the balsamic vinegar and sprinkle with pepper.
Step 5 Finely chop the parsley and rosemary and cut the spring onion into thin slices.
Step 6 Drain the potato water and return the potatoes to the pot.
Step 7 Add oat drink, 1 teaspoon olive oil, parsley, rosemary, spring onion and pressed garlic to the potatoes. Puree with a potato masher. If necessary, add a little more oat drink.
Step 8 Season with salt and pepper to taste, then serve with vegetables and tofu.
400 g floury potatoes
150 g smoked tofu
1 zuchini (200 g)
1 pepper (150 g)
1 tsp rapeseed oil (5 g)
Pinch of Salt & Pepper
Some Chili flakes
2 tsp olive oil (10 g)
2 tsp Balsamic vinegar (10 ml)
20 g Fresh parsley
3 Sprigs Rosemary
1 Spring onion (15 g)
50 ml Unsweetened oat drink
1 Clove of garlic