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Keli_m
Grilled vegetables with soft tofu cream
A tasty recipe. The vegetarian main course contains the following ingredients: tofu naturel ((375 g), diced), green pesto (100 g), whipped cream, eggplant, zucchini, garlic (pressed), olive oil, red pepper (in strips), potato slices (duo pastry 700 g) and sundried tomatoes on oil (in strips).
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Ingredients
Directions
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Puree in a high narrow mixing bowl the tofu, pesto and whipped cream with a hand blender to a smooth cream.
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Season with salt and pepper.
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Cut the aubergine and zucchini in length into thick slices.
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Stir the garlic through the oil.
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Brush the eggplant, zucchini and paprika with the garlic oil and sprinkle with salt and pepper.
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Place the vegetables on a greased barbecue grill and grill them for about 3 minutes.
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Turn halfway.
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Meanwhile, heat the rest of the garlic oil and fry the potato slices in 10 min.
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Until golden brown and done.
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Keep the roasted vegetables warm by covering them with aluminum foil.
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Divide the vegetables, the potatoes and the pepper bars over 4 plates.
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Garnish with the sundried tomato.
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Serve the tofu cream..
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Nutrition
610Calories
Sodium10% DV230mg
Fat74% DV48g
Protein34% DV17g
Carbs9% DV27g
Fiber8% DV2g
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