Scrambled Tofu with Carrot and Jerusalem Artichoke Pies

Servings: 4
Prep time: 30
Cooking time: 20
  • - 150g firm tofu
  • - 100g silk tofu
  • - 200g Jerusalem artichoke
  • - 200g carrots
  • - 150g spinaches
  • - 5 tablespoons rice flour
  • - half an onion
  • -  ½ teaspoon turmeric
  • - extra virgin olive oil
  • - salt
  1. Peel the Jerusalem artichoke and brush the carrots, then roughly grate them and gather them in a bowl, season them with salt and combine them to the rice flour.
  2. Divide the batter into 12 balls and flatten them to obtain 0,5cm high disks. Heat a pan on the stove, add a tiny amount of oil and fry the disks flattening them with a spatula. Cook the pies for 3 minutes on each side, until they look crunchy and golden.
  3. Crumble the firm tofu and rinse it with water, then drain it and combine it in a bowl to the silk one.
  4. Heat 2 tablespoons of oil in a pan and sauté the minced onion for 2-3 minutes, then add the sliced spinaches and let them simmer on a high heat for a few minutes. Add the tofu and cook for 8-10 minutes, stirring it to roast it and “scramble” it completely. Sprinkle the turmeric, a few gomaschio or salt, stir well and serve it with the pies.

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