Beetroot can be used as an ingredient in many dishes. Here’s the recipe for something that is easy to make - tofu and beetroot served with veggies. It’s nutritious and includes lots of veggies that are currently in season.
Ingredients:
1 big onion
4 carrots
4 small beetroots
2 medium-size zucchinis
2 tbsp finely chopped fresh parsley
2 tbsp olive oil
salt
black pepper
1/2 tsp dried garlic
90 g tofu
2 tbsp chickpea flour
1 tsp curry powder
100 ml water
Instructions:
Slice the onion and carrots. Cut zucchini and beetroot into half slices. Chop parsley leaves finely.
Grill zucchini on a frying pan, covered with 1/2 tbsp of olive oil, for about 1-2 minutes on each side.
In a separate pot, preheat 1 tbsp of olive oil. Add the onion and fry until golden.
Add beetroot and carrot. Fry for about 3 minutes, stirring occasionally.
Then add grilled zucchini and mix everything. Pour water over the veggies. Season with some salt and pepper. Add garlic. Mix, cover the pot and cook over low heat for about 10 minutes. If necessary, add some more water.
Cut tofu into cubes and season with some salt. In a small bowl combine chickpea flour and curry powder. Mix well. Coat each tofu cube in chickpea flour and curry powder mix.
Add 1/2 tbsp of olive oil on a frying pan and fry tofu both sides until golden brown.
Add tofu to the veggies, mix and cook for about 3 minutes.
Serve with rice or potato pancakes. Enjoy!
Etykiety: beetroot, english, gluten free, main course, recipes, tofu
