Colorful berry smoothie bowl with kiwi and banana
Thoroughly wash the berry mix and clean it from unpleasant styles and impurities. Drain well and set aside about 25g for later garnish. Now put the remaining...
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Vegan Caprese
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
581
Calories
9 g
Carbohydrates
36 g
Protein
42 g
Fat
Ingredients:
 | Tomatoes (fresh) | 1 ½ (225 g) |
 | Olive oil | 1 ½ Teaspoon |
 | Agave syrup | ½ Tablespoon |
 | Aceto balsamic vinegar | 1 Pinch(s) |
 | Garlic (fresh) | 1 (3 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Oregano (dried) | 1 Pinch(s) |
 | Tofu (natural) | 200 g |
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Preparation:
Step 1:
Cut tofu into slices about 0.5 cm thick and fry in a coated pan with half of the oil. Add agave syrup, salt and oregano and let it caramelize for a few seconds. Set aside afterwards.
Step 2:
Wash tomatoes, cut into slices and layer alternately with the tofu on a plate.
Step 3:
Peel and finely chop or press garlic. Finely chop the basil and mix together with the remaining oil and the garlic. Connect and spread the tofu and tomatoes. Season with salt and pepper as needed.
Macronutrient distribution:
The recipe Vegan Caprese is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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