With their new book “Together against Osteoporosis”, Holger Stromberg and Helge Riepenhof are fighting bone loss. You should know these recipes and exercises.
Baked smoked tofu with wild herbs and dill mustard dip (for 2)
Ingredients:
400 grams of smoked rofu
50 g cornstarch
3 tbsp canola oil
100 g wild herb salad
3 tbsp olive oil
50 g plant-based soy-based crème fraîche alternative
1 tsp coarse farmhouse mustard
grated zest and juice of 1/2 organic lime
2 tbsp chopped dill
1/4 teaspoon agave syrup
1/4 tsp salt
pepper from the grinder
Juice 1/2 organic lemon
Preparation:
Cut the tofu into large cubes, pat dry and roll in the starch all over. Heat the rapeseed oil in a coated pan and fry the tofu in it over a medium heat until crispy. Take out and set aside.
Sort out the wild herbs, wash and spin dry. For the dip, mix together 2 tbsp olive oil, crème fraîche, mustard, lime zest and juice, dill, agave syrup, salt and a pinch of pepper. Pour into a small bowl.
To serve, arrange the wild herbs in deep plates and drizzle with the remaining olive oil and lemon juice. Place the crispy tofu on top and serve with the dill-mustard dip.
Simply eat healthy:
Wild herbs are clearly superior to our cultivated vegetables in terms of valuable ingredients. The chlorophyll it contains is one of the best means of blood formation and strengthening the immune system. But the “weeds” also score well on their own: stinging nettles, for example, provide twice as much calcium as the superfood kale and the small chickweed twice as much iron as spinach.
Source: Stern
