Ingredients:
- fresh asparagus
- 1 ripe mango, peeled and cut into pieces
- soy yogurt
- salt, pepper, chili-flakes to taste
- potatoes, peeled
- 1 package firm tofu
- 1/2 cup flour
- unsweetened cornflakes (gluten-free if needed)
- fresh lemon juice
- 1 cup nutritional yeast
- 1 tsp lemon pepper
- 1,5 tsp salt
- about 1/3 cup water
- 1 tbsp mustard
- fresh basil, chopped
- Give the mango to food processor and puree it. Add some soy yogurt to it and mix well. You shoul find your own amount of soy yogurt, cause it depends on how much you like the mango flavour. Season with salt and chili-flakes and put it in the refrigerator.
- Heat some salted water in a big pot and cook potatoes until soft.
- Cut tofu into 1cm thick slices. Rub in with lemon juice and season with salt and lemonpepper. (both sides) Set aside.
- Take the cornflakes and grind them into fine crumble. I took the mortar, but it should also work with a food processor. Fill the crumble on a plate and the flour on a seperate plate and set aside
- In another plate mix together the nutritional yeast, pepper, salt, water, mustard and fresh basil. Be carefully when adding the water. The mixture should be thick and sticky, not too liquid.
- Now take the tofu and turn every side into flour then the yeast-mixture and then crumbs (like a schnitzel)
- Heat some oil in a big pan and fry the tofu until golden brown and crispy. Place them on a kitchen paper.
- While frying the tofu add oil in medium heat pan and fry the asparagus. Season with salt, pepper and some chili-flakes.
- Serve potatoes and tofu with the asparagus and the cold mango cream!
