Potato, Post, Tofu cheese, Nikolai Bakunov, Duran Bar, Recipes from the chef

Potato tube

Ingredients

Servings 1-2
  • 100 g peeled potatoes
  • 50 g sweet pepper
  • 50 g of eggplant
  • 70 g iceberg lettuce
  • 30 g tomatoes
  • 30 g cucumber
  • 5 g cilantro
  • 1 g garlic
  • 2 g hot chili pepper
  • 10 g olive oil
  • 2 g of salt
  • 2 g ground black pepper
  • 5 g red onion
  • 50 g of tofu
  • 45 g lean sour cream (soy)
  • 10 ml soy sauce

Cooking

Step 1

Grate potatoes on a coarse grater. Sweet pepper and eggplant cut into thin slices, mix with potatoes, salt. Add olive oil and spread in a parchment-lined baking dish in a thin layer. Leave small gaps between vegetables (0.5 cm). Bake for 12 minutes at 180 C.

Step 2

Iceberg lettuce, tomato and cucumber cut into thin strips. Add chili pepper, cilantro, salt, olive oil and soy sauce.

Step 3

Put the vegetable mixture and tofu on the baked mass. Roll up tubules with a diameter of about 3 cm. Garnish with lean sour cream.

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