Name: Herb-Crusted Tofu with Boiled Potatoes and Asparagus
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g tofu; 150 g boiled potato; 100 g asparagus; 2 tbsp olive oil; 50 g bread crumb; 30 g parmesan cheese; 10 g parsley; 5 g thyme; 2 clove garlic; 1 item lemon; 1 tsp salt; 0.5 tsp black pepper

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Tofu with Boiled Potatoes and Asparagus

Herb-Crusted Tofu with Boiled Potatoes and Asparagus

A sophisticated vegetarian dish featuring herb-crusted tofu served with boiled potatoes and asparagus.

This meal provides a balanced combination of protein, carbohydrates, and healthy fats to support muscle recovery and energy replenishment after a day of training.

Ingredients:

200
g
tofu
150
g
boiled potato
100
g
asparagus
2
tbsp
olive oil
50
g
bread crumb
30
g
parmesan cheese
10
g
parsley
5
g
thyme
2
clove
garlic
1
item
lemon
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Preheat the oven to 200°C.
Press the tofu to remove excess moisture and cut into thick slices.
In a bowl, mix bread crumbs, grated parmesan cheese, chopped parsley, thyme, minced garlic, salt, and black pepper.
Coat the tofu slices with olive oil and press them into the bread crumb mixture to coat evenly.
Place the tofu on a baking sheet and bake for 25 minutes until golden and crispy.
Boil potatoes in salted water until tender, about 15 minutes.
Steam asparagus for about 5 minutes until tender-crisp.
Serve the herb-crusted tofu with boiled potatoes and asparagus. Squeeze fresh lemon juice over the top before serving.

Nutrition	Per Serving 566 g	Per 100g
Energy	869 kcal	154 kcal
Protein	38 g	6.7 g
Fibre	10 g	1.8 g
Salt	2 g	0.4 g
Sugar	6 g	1.1 g
Carbohydrates	80 g	14.1 g
Fat	45 g	8.0 g

200
g
tofu
150
g
boiled potato
100
g
asparagus
2
tbsp
olive oil
50
g
bread crumb
30
g
parmesan cheese
10
g
parsley
5
g
thyme
2
clove
garlic
1
item
lemon
1
tsp
salt
0.5
tsp
black pepper

Preheat the oven to 200°C.

Press the tofu to remove excess moisture and cut into thick slices.

In a bowl, mix bread crumbs, grated parmesan cheese, chopped parsley, thyme, minced garlic, salt, and black pepper.

Coat the tofu slices with olive oil and press them into the bread crumb mixture to coat evenly.

Place the tofu on a baking sheet and bake for 25 minutes until golden and crispy.

Boil potatoes in salted water until tender, about 15 minutes.

Steam asparagus for about 5 minutes until tender-crisp.

Serve the herb-crusted tofu with boiled potatoes and asparagus. Squeeze fresh lemon juice over the top before serving.

Herb-Crusted Tofu with Boiled Potatoes and Asparagus Herb-Crusted Tofu with Boiled Potatoes and Asparagus

Ingredients:

Preparation Time: 45 minutes

Instructions:

Herb-Crusted Tofu with Boiled Potatoes and Asparagus

Herb-Crusted Tofu with Boiled Potatoes and Asparagus