Ginger-Tofu with veggies and amaranth.

Not a real recipe because I can't remember neither the exactly nor the round about measurements but hey, you can cook, can't you? And even if not, just guess how much carrots and tofu you'll eat. Amaranth will double its size so you don't need very much of it per person.


Cut a lot of veggies into small pieces like scallions, red bell pepper, carrots, navets,... and stir fry them in 1 teaspoon walnut oil.

Ladies and gentlemen, this is a navet. Nice taste and nice colour, they come in white and pink. They taste like something between small radishes and kohlrabi.

Then grate a huge amount of ginger. I love ginger and I love garlic and there can't be enough of it.
Add ginger to veggies.


While the veggies fry you can marinate the tofu, I used smoked one but just use
the kind of tofu you prefer. I grated another huge piece of ginger, mashed 3 cloves of garlic and mixed it with light soy sauce and lavender leaves.



Add some amaranth to the veggies and fill it up with water or vegetable broth.



Just cook for a few minutes and if the amaranth has absorbed the liquid you cann add some tomato purree. Salt, pepper and lots of parsley.
Just let the pot on small fire and heat some olive oil in a pan for the tofu. Fry the tofu with garlic and ginger on both sides and add the remaining soy sauce to deglaze it.

Amaranth and parsley are full of iron and and both tofu and amaranth are good protein sources and full of calcium.
Healthy things can be so yummy.