Name: Baked kohlrabi with buckwheat, spinach and smoked tofu
Yield: 4
Ingredients: 4 kohlrabi; 300 g leaf spinach (frozen); 100 g buckwheat; 2 tbsp oil; 2 garlic cloves (finely chopped); 200 g smoked tofu; 400 ml plant-based cooking cream; sweet paprika; 3 sprigs basil; 3 sprigs flatleaf parsley; 300 g cherry tomatoes; 1 tbsp olive oil; salt, pepper

This kohlrabi with crunchy buckwheat, tasty spinach, hearty smoked tofu and a subtle herb sauce is a real delight.

Gefüllte Kohlrabi mit Buchweizen, Spinat und Räuchertofu

Baked kohlrabi with buckwheat, spinach and smoked tofu

Rezept drucken

Baked kohlrabi with buckwheat, spinach and smoked tofu

Rezept drucken

Servings

Ingredients

4 Kohlrabi
300 g leaf spinach frozen
100 g buckwheat
2 tbsp oil
2 garlic cloves finely chopped
200 g smoked tofu
400 ml plant-based cooking cream
sweet paprika
3 sprigs basil
3 sprigs flatleaf parsley
300 g cherry tomatoes
1 tbsp olive oil
salt, pepper

Servings:

Units:

Ingredients

4 Kohlrabi
300 g leaf spinach frozen
100 g buckwheat
2 tbsp oil
2 garlic cloves finely chopped
200 g smoked tofu
400 ml plant-based cooking cream
sweet paprika
3 sprigs basil
3 sprigs flatleaf parsley
300 g cherry tomatoes
1 tbsp olive oil
salt, pepper

Servings:

Units:

Instructions

Peel the kohlrabi, cut in half horizontally and cook in salted water until al dente. Leave to cool slightly, hollow out gently. Defrost the spinach and squeeze a little.
Cook the buckwheat in salted water until al dente. Heat the oil, sauté the garlic, add the spinach, mix everything together and allow to cool.
Mix the buckwheat with the spinach and crumbled tofu, season with salt and pepper. Fill the kohlrabi halves with the buckwheat mixture and place in a roasting dish. Season the cream with salt, pepper and paprika. Pour the cream over the kohlrabi. Add the removed kohlrabi pulp, basil and parsley sprigs. Bake at 180°C for approx. 15 minutes.
Meanwhile, sauté the cherry tomatoes in olive oil. Season with salt and pepper.
When the kohlrabi is ready, drain off the liquid and purée well. Plate up the kohlrabi, pour the sauce over it and garnish with coarsely chopped basil and parsley leaves.

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.