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Alfons Schuhbeck is cooking today with Mike Kraus, who has brought a Tajin recipe with him. Tajin recipe Ingredients: Tofu Cauliflower Red pepper Chickpeas, soaked in water or from a jar Peas 1 clove of garlic Handful of cashew nuts Dried plums, 6 pieces cut into pieces Goji berries 1 tablespoon honey 1 tablespoon frying oil 1 tablespoon argan oil 1 tablespoon fresh coriander, for decoration Couscous Spices: Salt, a pinch of pepper, a pinch of curry, a teaspoon of turmeric, 2-3 pinches of cumin, 1 pinch of chilli, depending on how spicy you want it Preparation: Wash the cauliflower and pepper and cut into bite-sized pieces. Cut the tofu into cubes. Quantity as required. Gently heat 1 tablespoon of oil in the Tajin. Frying oil, peanut or coconut oil. Fry the tofu in the oil until it turns lightly brown. Crush the garlic clove, add it to the tajine with the cauliflower and the pepper pieces and continue to fry for a few minutes. Add the chickpeas, peas and the dried plums. Pour in a quarter cup of water. Simmer. Let the couscous - amount as required - steep in a pan with twice the amount of boiling water for 10 minutes or as described on the packet. Add the cashew nuts, goji berries, honey and spices and distribute. Simmer at a low temperature until the cauliflower is al dente. Spread everything together on a plate. Decorate with a few fresh goji berries and some fresh coriander on top and, if you like, drizzle with a spoonful of healthy, nutty oil (e.g. argan oil) (as oil is otherwise hardly used).