Tofu Dumplings with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 22.4 mg | (187 %) | ||
| Vitamin K | 57.3 μg | (96 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 onion
- 150 grams Porcini mushroom
- 5 Tbsps vegetable oil
- 500 grams Tofu (medium firmness)
- 1 egg
- 2 Tbsps Chickpea flour
- breadcrumbs (as needed)
- 1 splash lemon juice
- salt
- freshly ground peppers
- 2 garlic cloves
- 200 milliliters Almond milk
- 150 milliliters Vegetable broth
- 200 grams button Mushroom
- parsley (for garnish)
Preparation steps
Peel onion and chop finely. Brush porcini mushrooms with a damp cloth, trim ends and dice finely. Sauté together with onion in a hot pan in 1 tablespoon oil for 4-5 minutes. Place in a bowl and allow to cool. Mash tofu with a fork finely and mix with egg and chick pea flour into the mushrooms. Add breadcrumbs until mixture is easy to shape. Season with lemon juice, salt and pepper and shape into 12 small balls.
Peel garlic and chop finely. Boil with almond milk and broth in a small saucepan and let simmer for a few minutes. Season with salt and pepper.
Fry tofu dumplings in a hot pan with 2-3 tablespoons of oil until golden brown for about 5 minutes.
Brush button mushrooms with a damp cloth and slice thinly. Fry until golden brown in remaining oil in a hot roasting pan. Serve on deep plates and place tofu dumplings on top. Froth the sauce briefly, pour over tofu dumplings and serve sprinkled with coarsely torn parsley.
