BEET VELOUTÉ, SILKY TOFU AND SMOKED ALMONDS
- Servings : 2
- Preparation : 10 minutes
- Cook time : 15 minutes
- Calories : 330 cal
- Carbohydrate : 20 g
- Lipid : 24 g
- Fiber : 4 g
- Protein : 10 g
Ingredients
- 15 ml (1 tbsp.) Stefano olive oil
- 1 French shallot, finely chopped
- 1 packet (250 ml) of puréed beetroot
- 125 -180 ml (1/2 to ¾ cup) of chicken (or vegetable) broth without added salt
- 150 g (1/2 packet) of silken (or soft) tofu, cut into 2 or 4 pieces
- 15 ml (1 tbsp.) roasted camelina oil
- ½ lemon, juice and zest to taste
Toppings
- 60 ml (1/4 cup) smoked almonds , coarsely chopped
- 30 ml (2 tbsp) chives, chopped
- 2 ml (1/2 tsp) caraway seeds, crushed (optional)
- Salt and pepper to taste
Steps
1 - In a non-stick pot, heat the oil.
2 - Add the shallot and cook for 1 minute. Add the beet puree and chicken broth.
3 - Bring gently to a boil. Cook 3-4 minutes. Add the lemon juice and a little zest to taste. Mix. Keep warm.
4 - In a bowl, put the smoked almonds, chives, caraway seeds and a little lemon zest to taste. Mix.
5 - In 4 deep bowls, place a piece of tofu in the bottom and add a drizzle of camelina oil.
6 - Pour the beet velouté all around .
7 - Add the garnish on top.
8 - Serve and enjoy immediately.
@Sophie : Bonjour Sophie, oh wow, c’est super! :)
wow mon chum qui mange du tofu mou et qui aime ça!!!!!
@Nancy : Bonjour Nancy, les purées sont de la marque Épurée : https://epuree.ca/nos-purees/
Bonjour,
Je me demandais où trouver les sachets de betteraves. Je n’ai pas trouvé dans vos produits..
Merci! 😃@Lise : C’est vraiment une superbe recette, effectivement Lise! :)
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