Sign In

TOFU CUTLETS WITH ZUCCHINI (100 G) AND BUCKWHEAT PORRIDGE WITH MUSHROOMS (250 G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 tbsp Vegetable broth(or boiling water)
 ¼ Onion
 60 g Zucchini
 15 g Corn Grains(Fresh / Frozen)
 1 tsp Parsley
 40 g Tofu
 Salttaste
 Peppertaste
 Paprikataste
 2 tbsp Whole grain breadcrumbs(or whole grain flour)
 50 g Buckwheat
 34 Champignons
 ½ Sweet Pepper
 ¼ Onion
 Parsleytaste
 2 tsp Olive oil
Cutlets:
1

Preheat the oven to 200 ° C;

2

In a large skillet over medium heat, in a vegetable broth we pass onions, grated zucchini, corn and parsley until the onions become transparent;

3

In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it) and sea salt. Mix well and add vegetables and crackers;

4

We form cutlets with a thickness of 1.5 cm and spread on a non-stick baking sheet. Sprinkle paprika on top. Bake for 25 Minutes until the patties are golden and solid in the center.

Buckwheat with mushrooms:
5

Cooking buckwheat. When the water and porridge boil, salt the water and make the fire less. Ready, we need 100g of porridge;

6

While porridge is cooked, cut onions, peppers and mushrooms and sauté in olive oil over high heat so that the mushrooms do not have time to let the juice, but rather fry;

7

Mix the prepared porridge with onions, mushrooms, pepper and finely chopped herbs;

CategoryCuisineCooking MethodDiet, , ,

Ingredients

 1 tbsp Vegetable broth(or boiling water)
 ¼ Onion
 60 g Zucchini
 15 g Corn Grains(Fresh / Frozen)
 1 tsp Parsley
 40 g Tofu
 Salttaste
 Peppertaste
 Paprikataste
 2 tbsp Whole grain breadcrumbs(or whole grain flour)
 50 g Buckwheat
 34 Champignons
 ½ Sweet Pepper
 ¼ Onion
 Parsleytaste
 2 tsp Olive oil

Directions

Cutlets:
1

Preheat the oven to 200 ° C;

2

In a large skillet over medium heat, in a vegetable broth we pass onions, grated zucchini, corn and parsley until the onions become transparent;

3

In a separate bowl, combine the crumbled / grated tofu (previously draining the liquid from it) and sea salt. Mix well and add vegetables and crackers;

4

We form cutlets with a thickness of 1.5 cm and spread on a non-stick baking sheet. Sprinkle paprika on top. Bake for 25 Minutes until the patties are golden and solid in the center.

Buckwheat with mushrooms:
5

Cooking buckwheat. When the water and porridge boil, salt the water and make the fire less. Ready, we need 100g of porridge;

6

While porridge is cooked, cut onions, peppers and mushrooms and sauté in olive oil over high heat so that the mushrooms do not have time to let the juice, but rather fry;

7

Mix the prepared porridge with onions, mushrooms, pepper and finely chopped herbs;

TOFU CUTLETS WITH ZUCCHINI (100 G) AND BUCKWHEAT PORRIDGE WITH MUSHROOMS (250 G)
IngredientsDirections

Leave a Reply