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vegan green broth
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Medium smooth potato8 unit(s)
- White onion2 unit(s)
- Garlic5 unit(s)
- Smoked Tofu500 g
- Cabbage500 g
- Chives1 to taste
- Black pepper1 coffee spoon
- Cumin1 coffee spoon
- Peel, chop into cubes and cook the potatoes in a pan with plenty of water and a spoon of salt.
- Clean the cabbage and chives, chop half the cabbage into chifonade (thin strips) and the tiny chives
- The other half of the cabbage we will beat with the potato so you can roughly chop it
- Coarsely chop the onion and garlic
- Heat a frying pan with oil and sauté the coarsely chopped cabbage with the onion, salt and season with black pepper.
- Chop the tofu into small cubes and set aside, you can toast it in the same skillet for a crispy crust.
- Gradually beat the potato with the cooking water, sautéed cabbage and onion
- Go into a pan
- The blender is a good tool for adding seasonings so you can add cumin, pepper and salt to the mixture.
- Saute the kale that is cut into chifonade in garlic, salt and season
- Gather all the elements and taste the seasoning being careful with the salt
- Reserve some tofuzinhos for finishing
- Serve with a handful of chives and tofu.
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