Lamb’s lettuce with smoked tofu


Preparation time: cca. 30 minutes (plus cooking and cooling time)
Per portion cca. 103 kcal / 433 kJ
8 g P, 7 g F, 1 g CH
Serves 4

  • 1 celeriac
  • 350 g lamb’s lettuce
  • 150 g smoked tofu
  • 2 tbsp olive oil
  • 200 ml vegetable stock
  • 3 tbsp raspberry vinegar
  1. Wash the whole celeriac and cook in boiling water for 20 minutes. Let to cool, then peel and grate.
  2. Wash and spin dry the lamb’s lettuce, trim and pick over. Fry the smoked tofu in hot olive oil in a pan until crispy.
  3. Heat the vegetable stock. Cool a little, then add the raspberry vinegar. Arrange all the salad ingredients on plates and drizzle over the dressing.


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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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