Tofu ragout with wild rice
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Contents
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ingredients
600 g tofu 200 g fresh pineapple 50 g raisins 2 pk shallots 1 pk lime 400 ml Alpro coconut cream alternative 1 tbsp salted butter 1 pinch of curry powder 1 tbsp chopped coriander
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Unconventional tofu ragout with pineapple, raisins and coconut cream with wild rice Slice the shallots thinly and fry them in olive oil together with the chopped tofu and curry. Add the pineapple chunks, raisins and pour over the Alpro coconut cream alternative. Bring to the boil, season with salt, lime juice, or thicken with salami if needed to make the sauce slightly thicker. Finally, add the chopped coriander to the ragout. Serve with wild rice.
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