Pepper and Tomato Cream Soup. Tofu with Groats and Asparagus.
A two-course dinner for busy people. A recipe that allows you to cook a delicious soup and an aromatic main course simultaneously.
Preparation: 2h
Easy
Preparation: 2h
Easy
Ingredients:
- 100 g water
- 100 g broth paste - CVR
- 5 g coriander leaves
- 40 g soy sauce
- 200 g cherry tomatoes
- 150 g bulgur
- 4 g hot paprika powder
- 5 g fresh basil
- 50 g yogurt
- 200 g tofu
- 8 g sweet paprika
- 400 g raspberry tomatoes
- 1 g chili flakes
- 20 g agave syrup
- 200 g Onion, raw
- 5 g sugar
- 12 g garlic
- 2 g salt
- 300 g Pepper, red
- 250 g asparagus, raw
- 30 g Oil, sesame
- 80 g Oil, olive
- 10 g Sesame seeds
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 200 grams of tofu cut into 2 cm cubes. Add 1 tablespoon of agave syrup, 30 grams of sesame oil, 4 tablespoons of soy sauce, 1 teaspoon of sweet paprika, and optionally 1 pinch of chili flakes. Place the seasoned tofu in the refrigerator for at least 1 hour. Perform the next steps using the appliance.
Download the Philipiak Home app, where you will discover all the recipes for Cookover
How to do it?
- Scan the QR code
- Download the app on your phone
- Register in the Philipiak Home app and access the full content of the Cookover recipes
