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mashed garlic potatoes with spicy tofu cutlets and green beans

2 servings

Icon Zutaten Ingredients


  • 4 large potatoes (600g)
  • 2 tablespoons PURYA! Sunflower Protein
  • 2garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • ¼ teaspoon pink Himalaya salt
  • 8–10 tablespoons unsweetened plant milk or water (ca. ½ cup)


  • 200g tofu
  • 2 tablespoons soy sauce
  • 2 tablespoons extra virgin olive oil
  • 1chili, chopped or 2 teaspoons Sriracha
  • 2garlic cloves, minced
  • 2 cm fresh ginger, grated
  • 2 teaspoons sweetener (e.g., date, maple syrup or sugar)
  • 4 tablespoons lime juice
  • 1 tablespoon dried thyme or 2 tablespoons fresh (optional)


  • 200g green beans (fresh or frozen)
  • Sunflower seeds
  • Fresh greens for garnish
  • Toasted sunflower seeds


  • ½ cup corn or chickpea flour to bread the cutlets.
  • Vegetable oil for frying
PURYA Vegan Protein Sonnenblumen Protein

Icon Zubereitung Method

Mix the marinade ingredients in a small flat container. Remove the tofu from the package, drain, wrap in a few sheets of paper towel, put it on a plate, press with some heavy weight on top (a pail with water for example) and leave for about 10 minutes, to release the excess water. Then unwrap it, cut it into the desired size and put in the dish with the marinade. Cover refrigerate for a few hours, or preferably overnight.

While marinating, shake the container a few times or spoon the marinade on top of the tofu to make sure all the sides marinate evenly. Cook the potatoes (unpeeled) in a steamer until soft, 30-50 minutes, depending on the size of the potatoes. Halfway through add the green beans to the steamer, so they will cook for 15 minutes.

When the potatoes and beans are soft, remove from the pot, drain and set aside. Try to keep the beans warm, so you won’t have to heat them up again before serving.

When the potatoes have cooled down a bit, peel them and run them through a ricer or a strainer until smooth. Mix with the rest of the ingredients and set aside.

Toast the sunflower seeds in a small frying pan, if using. Set aside. Then add 2 tablespoons oil to the pan, coat the tofu cutlets with flour and fry on both sides until crispy and golden brown. Place the cutlets on kitchen paper to drain.

Warm up the potato mash and beans. Place the mash on the plates, place the cutlets on the mash, top with the green beans. Finish by adding the sprouts, greens and toasted sunflower seeds.

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