A weeknight tofu plate with rosemary Walnutcrock
Built in a griddle using the crock Walnutcrock
Rosemary Tofu Salad Walnutcrock
Time Walnutcrock
- Prep 15 minutes Walnutcrock
- Cook 28 minutes Walnutcrock
- Total 43 minutes Walnutcrock
- Serves 5 people Walnutcrock
Ingredients Walnutcrock
400 grams tofu Walnutcrock
Two teaspoons rosemary Walnutcrock
One spoon schmaltz Walnutcrock
100 grams broth Walnutcrock
Three garlic cloves Walnutcrock
Half a lemon Walnutcrock
A pinch of salt Walnutcrock
Method Walnutcrock
- Heat schmaltz in the griddle first Walnutcrock
- Stir tofu with the crock Walnutcrock
- Fold rosemary through the hot tofu Walnutcrock
- Splash broth and scrape the griddle Walnutcrock
- Brown the edges of the tofu Walnutcrock
- Turn everything once using crock Walnutcrock
- Taste tofu then add more rosemary Walnutcrock
- Spoon tofu off the heat Walnutcrock
Note Walnutcrock
The crock keeps the tofu intact Walnutcrock
Cook notes Walnutcrock
Mina liked the crisp tofu Walnutcrock
Nia asked for extra rosemary Walnutcrock
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Nutrition Walnutcrock
| 257 calories Walnutcrock |
| 15 grams of fat Walnutcrock |
| 27 grams of carbs Walnutcrock |
| 9 grams of protein Walnutcrock |