ARTICHOKES WITH TOFU, CARROTS AND SUN-DRIED TOMATOES
Preparation time: 40+ min
1 small leek
1 basil tofu
5 baby artichokes
1/2 cup sun-dried tomatoes
few sprigs of fresh marjoram
2 medium carrots
salt and pepper
Chop the leek, water fry it, season, add diced tofu, and fry until it gets a gentle brown color. Clean the artichokes, cook and cut them, then add them to the leek and tofu together with sun-dried tomatoes, marjoram, and carrots. Add a little bit of tomato juice and cook until the carrots are still a little crunchy. Season to taste and serve. We served them with millet with beetroot, radishes, and kohlrabi.
*If you have very dry tomatoes, soak them in hot water for half an hour to soften them up. Save the water for cooking.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.