Breaded tofu meets chicory salad

Recipe Type: 
Number of Servings: 
Preparation time: 
472 kcal
25 g
671 mg
Vitamin D: 
0.26 IU
% Ca recommended daily intake: 
  • 600 g tofu (calcium-set)
  • 4 belgian endives (chicory salad)
  • 2 tbsp flour
  • 1 egg, beaten
  • 6 tbsp poppyseeds
  • 1 tbsp clarified butter
  • 2 tbsp dill, fnely chopped
  • 3 tbsp rapeseed oil
  • 2 tbsp white balsamic vinegar
  • Salt
  • Pepper
  1. Slice tofu and add salt. Coat slices in flour.
  2. Dip slices into mixture of beaten egg and poppyseed so that it is well coated.
  3. Heat clarified butter in a non-stick frying pan. Fry tofu on both sides for aroud 2 minutes. Set aside.
  4. Slice the Belgian andives / chicory into rings. In bowl add the salad mixed with finely chopped dill. Mix oil and balsamic vinegar and add to the salad.
  5. Serve the salad and warm fried tofu slices together on serving plates.
Main Ingredients: 
Key Nutrients: