Zeleni pir :)
The feast did not turn green, but was in the nice, green company of broccoli, zucchini and spring onions :)
Preparation steps
- Grate the tofu, mix with the tamari sauce and marinate while you prepare the rest.
- Divide the broccoli into smaller inflorescences and steam. I cook it briefly, about 3-4 minutes and then rinse it with cold water - so it stays nicely green.
- Clean and chop the rest of the vegetables: the young onions into rings (separate the white from the green part), the garlic into small pieces, and the zucchini into pieces (here on 1/4 of the rings).
- Fry the white part of the spring onion in heated olive oil with thyme (it doesn't take long). Add the garlic, fry a little more (just to make the garlic smell) and then add the zucchini. Pepper and carefully salt - tamari sauce will add salt to the dish. Stir-fry until the zucchini are soft and the liquid they have released does not evaporate (approx. 5-6 min).
- Stir in the spelled, tofu and green part of the spring onion. If necessary, add more spices, stir for about 3-4 minutes, then remove from the heat. Stir in the broccoli lightly and serve sprinkled with toasted pine nuts.
Serving
Note (* A) - You can cook the pir a day earlier and keep it drained and covered in the refrigerator. If you have problems with puree, you can cook wheat grains, kamut, etc. The idea for this dish was given to me by ratatouille with its Wheat with green vegetables - I did not have all the necessary ingredients so I improvised… thank you :) Great performance by djegica ... :)
