Pink tofu with chopped potatoes 

Dinner / serves four / 30 minutes + 1 hour marinating

Ingredients

1 block of tofu, 375 g – 10 red-skinned potatoes, in segments – ½ small red cabbage, grated – 6 pink onions, segmented – 3 Tbsp. oil – 1 sprig of lemon thyme - salt and pepper

For the marinade: 4 Tbsp. beetroot juice – 4 Tbsp. raspberry vinegar – Himalaya salt – pink pepper

Preparation:

1. Pre-heat the oven to 180 degrees.

2. Cut the tofu into 1-cm slices and halve the slices diagonally. Mix the beetroot juice with one tablespoon of raspberry vinegar. Add the salt and pepper to taste. Leave the tofu to marinade in this mixture for an hour.

3. Spread the potato and onion segments out on a baking tray. Sprinkle with the oil, lemon thyme, salt and pepper. Roast in the oven for 30 minutes.

4. Drain the tofu on a piece of kitchen roll. Add the grated red cabbage to the tofu marinade and marinate for 15 minutes. 

5. Brush the tofu with a thin layer of oil. Heat a grill pan and grill the tofu over a high heat until grill marks can be seen.

6. Serve the potatoes and onions with the red cabbage and tofu.