Celery Root Salad with Creamy Tofu Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 78.7 μg | (131 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,184 mg | (30 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 35 g |
Ingredients
- Ingredients
- 125 grams Tofu
- 125 grams cream cheese
- salt
- freshly ground peppers
- 2 organic lemons (Juice and zest)
- 100 grams ground Hazelnuts
- 1 Orange
- 2 sour Apple 400 grams (approximately 14 ounces)
- 600 grams Celery root
- 4 Tbsps dried Cranberry
- 2 Tbsps Nut oil
- 2 Tbsps olive oil
- 1 tsp Apple syrup
Preparation steps
Place the tofu and cream cheese in a blender and puree. Season with salt, pepper, a little lemon zest and a dash of lemon juice. Roll the mixture into about 12 small balls, then roll them in the nuts. Place in the fridge.
Peel the orange with a sharp knife and cut into small segments. Squeeze the juice from the remaining pulp in a salad bowl. Add the lemon juice. Rinse the apples, quarter, core and cut into thin strips. Peel the celery root and cut into fine strips as well. Coarsely chop the cranberries and add the orange pieces. Place all the prepared ingredient in the salad bowl with the orange juice; mix everything together. Add the two oils and season with salt and apple syrup.
To serve, spread the salad on small dishes and put three tofu balls on it.
