TURKEY FILLET(TOFU) STUFFED WITH VEGETABLES (130 G + 50 G) AND BROCCOLI PUREE (100 G) WITH BULGUR (60 G)

Cut the fillet into chops, finely beat, salt and pepper to taste. At the same time, preheat the oven to 200 ° C.

In a dry frying pan (add some water if necessary), simmer spinach and peas with spices for 5 - 7 Minutes
. If necessary, drain excess fluid.

Put the vegetables on the fillet, add the slices of tomato, fresh herbs, roll them into a roll and put in the oven for 20 Minutes

Boil bulgur until cooked in salted boiling water in the ratio of water 1: 2. Add 1 tsp to the finished porridge. oils.

Steam broccoli or boil 15 Minutes until cooked (thawed broccoli needs less time). Puree the prepared cabbage with the remaining oil, salt and pepper until a homogeneous consistency. As a decoration, mashed potatoes can be laid out on a lettuce leaf.

Serve with the bird.

Tofu with vegetables (100 g + 50 g) and broccoli puree (100 g) with bulgur (60 g). For tofu with vegetables: cut the tofu into cubes, squeeze and drain the excess liquid. Stew with spinach, peas and tomato for 15 Minutes under the lid. Add spices to taste.