Vegan

Tofu Mushroom Ragout

Vegan
Vegetarian
Portions2 peopleChangeTiming 40 minsView
Ingredients13 IngredientsViewSwitzerland96 % localView
  • 125  grams champignons
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  • 400  grams ensoy Nature-Tofu
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  • 0.5  fresh onion
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  • 0.25  teaspoon ground black pepper
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  • 1.5  stalks parsley
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  • 4  Pastetli
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  • 0.25  teaspoon salt
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  • 2  tablespoons soy sauce
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  • 150  millilitres soya cuisine
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  • 1  tablespoon sunflower oil
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  • 1  decilitre vegetable stock
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  • 1  tablespoon wheat flour
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  • 2  tablespoons white wine
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Add 1 tablespoon wheat flour, 0.25 teaspoon salt and 0.25 teaspoon ground black pepper to a plate and mix everything well
Cut 400 grams ensoy Nature-Tofu into dice of 2 cm
Turn the tofu dice in the flour spice mixture
Peel and chop 0.5 fresh onion into small dice
Wash 125 grams champignons and cut them into slices of 4 mm
Preheat the oven to 160 degrees Celsius
Add 1 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the tofu dice to the frying pan and fry them for about 6 minutes while turning regularly
Add 2 tablespoons soy sauce to the tofu dice and fry the tofu for about another 3 minutes until they are dark brown
Remove the tofu from the frying pan and put it aside
Add the onions and mushrooms to the frying pan and sauté them for about 5 minutes on medium heat
Chop 1.5 stalks parsley
Prepare 1 decilitre vegetable stock according to instructions on packaging
Deglaze the onion mushroom mixture with 2 tablespoons white wine and let the white wine evaporate
Put 4 Pastetli on a baking tray and bake them in the preheated oven at 160 degrees Celsius for about 8 minutes
Add 150 millilitres soya cuisine and the stock into the frying pan and let the mixture simmer on small heat for about 5 minutes
Stir the tofu dice and the chopped parsley into the mushroom sauce
Take the Pastetli out of the oven and fill them with the tofu mushroom mixture
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Tofu Mushroom Ragout

ENSOY

Grey plate with a pastry filled with a mushroom tofu sauce
Timing 40 mins
Portions2 people
Ingredients13 Ingredients

Ingredients

  • 125  grams champignons
  • 400  grams ensoy Nature-Tofu
  • 0.5  fresh onion
  • 0.25  teaspoon ground black pepper
  • 1.5  stalks parsley
  • 4  Pastetli
  • 0.25  teaspoon salt
  • 2  tablespoons soy sauce
  • 150  millilitres soya cuisine
  • 1  tablespoon sunflower oil
  • 1  decilitre vegetable stock
  • 1  tablespoon wheat flour
  • 2  tablespoons white wine

Scan for more details

Tools

  • 1 large frying pan
  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 plate
  • 1 baking tray

Tofu Mushroom Ragout

ENSOY

Instructions

Add 1 tablespoon wheat flour, 0.25 teaspoon salt and 0.25 teaspoon ground black pepper to a plate and mix everything well
Cut 400 grams ensoy Nature-Tofu into dice of 2 cm
Turn the tofu dice in the flour spice mixture
Peel and chop 0.5 fresh onion into small dice
Wash 125 grams champignons and cut them into slices of 4 mm
Preheat the oven to 160 degrees Celsius
Add 1 tablespoon sunflower oil to a large frying pan and heat up over medium heat until the oil is hot
Add the tofu dice to the frying pan and fry them for about 6 minutes while turning regularly
Add 2 tablespoons soy sauce to the tofu dice and fry the tofu for about another 3 minutes until they are dark brown
Remove the tofu from the frying pan and put it aside
Add the onions and mushrooms to the frying pan and sauté them for about 5 minutes on medium heat
Chop 1.5 stalks parsley
Prepare 1 decilitre vegetable stock according to instructions on packaging
Deglaze the onion mushroom mixture with 2 tablespoons white wine and let the white wine evaporate
Put 4 Pastetli on a baking tray and bake them in the preheated oven at 160 degrees Celsius for about 8 minutes
Add 150 millilitres soya cuisine and the stock into the frying pan and let the mixture simmer on small heat for about 5 minutes
Stir the tofu dice and the chopped parsley into the mushroom sauce
Take the Pastetli out of the oven and fill them with the tofu mushroom mixture