Tofu Fingers with Root Vegetable Mash
and Green Beans
Family meal made vegan!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Family meal made vegan!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Tofu Fingers
Nutritional yeast
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep tofu
Squeeze some of the excess liquid off the tofu, and pat dry the block. Cut the tofu to fingers and arrange on a few layers of kitchen paper. Sprinkle with salt. Let sit for 20 minutes.
2 Make mash
Meanwhile, peel and cut potatoes and parsnips to cubes. Transfer to a pot and cover with water. Bring to a boil and simmer for about 15–20 minutes until the cubes are soft. Drain. Add soy milk and mash well with a potato masher. Season with salt to taste. Keep warm under a lid.
3 Coat tofu
In a wide bowl or soup plate, whisk together soy milk, mustard and nutritional yeast. In another plate, mix panko bread crumbs with thyme and black pepper. Pat dry the tofu fingers carefully. Dip them first in soy milk mixture, then roll in bread crumbs. Set aside on a plate for a while.
4 Prep beans
Rinse green beans and remove stems. Bring a pot of lightly salted water to a boil and add beans. Cook for 4–6 minutes until crisp-tender. Drain.
5 Pan-fry tofu
Meanwhile, heat a pan over medium-high heat and add oil. Fry the tofu fingers in batches on both sides, until golden brown. Serve with the potato and parsnip mash and green beans. Finish with lemon wedges.
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