Potato nibbles with tofu

Potato nibbles with tofu

Total: 1 hr | Active: 15 Min.
Nutritional value / piece: 22 kcal
, Fat: 1 g
, Carbohydrate: 2 g
, Protein: 1 g


40 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g waxy potatoes skin left on, cut into approx. 5 mm slices
1 tbsp olive oil
¼ tsp salt
a little pepper


100 g crème fraîche
100 g smoked tofu, cut into cubes
1 spring onion incl. green part, cut into rings
1 tbsp thyme leaf
pepper to taste
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How it's done


Mix the potatoes, oil, salt and pepper in a bowl, spread onto a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven.


Spread the crème fraîche on top of the potatoes. Add the tofu and spring onions, sprinkle with thyme and pepper.

To complete

Bake for a further 20 mins.

Good to know
Tip: Use diced bacon instead of tofu.

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