Millet Tofu Slices with Mushrooms and Colorful Vegetables

A great cake recipe for any occasion:

1 hour half an hour, Aufwaendig Mix soy sauce with 100 ml of water, add the juice of one lemon and orange juice, season with a little rose bell pepper and cinnamon and grated ginger. Pour the marinade over the finely diced tofu.

Allow to marinate for 30 to 50 minutes, stirring gently all the time.

Heat ghee in a saucepan and sauté young onion until translucent. Briefly sauté carrots and celery. Stir-fry millet until fragrant. Add caraway seeds, mustard seeds, lovage and seaweed, pour in water. Stew gently for 20 to 30 minutes. Season with salt 5 min. before the end of the cooking time and swell.

In the meantime, drain the tofu. Keep marinade in a jam jar in the refrigerator and use elsewhere for seasoning. Finely mash tofu, stir finely chopped parsley and turmeric into mashed tofu.

Mix millet-vegetable mixture well with marinated tofu mixture, pour into a greased “pie dish” and spread until smooth. Bake in a heated oven (about 200 degrees ) for about 20 min, the last 5 to 10 min the mushroom topping over the slice mass form.

For the topping:

Melt ghee in a hot frying pan/wok, sauté sliced mushrooms in it until soft. Season with basil, pepper and salt. Pull few min with lid closed, spread evenly on the slices.

For the vegetables:

In a hot frying pan (or wok.

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