Rogge noodles with summer vegetables and tofu Recipe
Recipe Ingredients for Rogge noodles with summer vegetables and tofu
| Amount | Ingredient |
|---|---|
| Full-grain rye noodles | |
| 250 grams | Whole grain rye flour |
| 4 pcs | Eggs |
| 200 ml | Whole milk |
| 1 pinch | Salt |
| Summer vegetables | |
| 300 grams | Potatoes |
| 300 grams | Carrots |
| 300 grams | Savoy cabbage |
| 300 grams | Kohlrabi |
| 2 pcs | Garlic |
| 150 grams | Mozzarella |
| 80 grams | Parmesan cheese |
| 40 g | Butter |
| 3 tbsp | Olive oil |
| Salt, freshly ground pepper | |
| 1 bunch | Parsley |
| Tofu | |
| 250 grams | Smoked tofu |
| 1 tbsp | Honey |
| 3 tbsp | Soy sauce |
| 1 pc | Knobizehe |
| 1 tbsp | Butter |
| 1 bunch | Spring onions |
Rogge noodles with summer vegetables and tofu Recipe Directions
