Stewed Tofu Basilico on warm balsamic lentils

Stewed Tofu Basilico on warm balsamic lentils

Culinary sweet and sour
Stewed Tofu Basilico on warm balsamic lentils


Rinse lentils with cold water. Cover with 400 ml of vegetable stock, add 3 tbsp balsamic vinegar and a bay leaf and cook according to package instructions. Keep warm.

Meanwhile, wash the vegetables and the chicory. Peel carrots, fennel and scallions. Finely chop the scallions. Cut vegetables into small cubes – not bigger than the lentils.

Remove stalks from the parsley, rinse leaves with cold water and cut into thin stripes. Remove stalk from chicory and set leaves aside.

Melt half the margarine in a pot. Add scallions and stew until glazed. Add vegetable cubes and stew for another 5 minutes. Deglaze with 2 tbsp of vinegar and 150 ml of vegetable stock. Bring to boil and stir in balsamic cream. Stir in lentils and season with salt and pepper.

Heat remaining margarine in a pan. Cut the Tofu Basilico into slices and stew for about 3 minutes on both sides without browning them. Deglaze with remaining vegetable stock and remove from the stove.

Place chicory leaves in a star-shaped ring on the plates. Place the warm balsamic lentils in the middle. Add the Tofu Balsamico slices. Garnish with parsley and serve.

Average: 4.6 (5 votes)


serves 4
400 g Taifun Tofu Basilico
200 g (mountain) lentils
650 mlvegetable stock
1 bulbfennel, small
1 zucchini, small
5 tbspbalsamic vinegar
2 tbspmargarine
50 mlbalsamic cream
2 chicory
1bay leaf
¼ bunchparsley
1 pinchfreshly grated pepper

Used product