Lamb's lettuce with tofu and mushrooms

Lamb's lettuce with tofu and mushrooms

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 271 kcal
, Fat: 16 g
, Carbohydrate: 16 g
, Protein: 14 g


4 people


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:

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2 tbsp white almond cream
½ tbsp mustard
3 tbsp white balsamic vinegar
1 tbsp olive oil
4 tbsp water
½ tsp salt
a little pepper


2 tbsp oil, for frying
100 g bread, cut into cubes
1 garlic clove, squeezed
200 g smoked tofu, cut into cubes
200 g mixed mushrooms (e.g. button, king oyster), sliced
salt and pepper to taste


120 g lambs' lettuce
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How it's done

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Combine the almond butter, mustard, balsamic, oil and water, season.


Heat the oil in a non-stick frying pan. Add the bread and garlic, fry for approx. 5 mins. until crispy, stirring occasionally. Remove the croûtons, add a dash of oil to the pan. Fry the tofu and mushrooms for approx. 5 mins. per batch, season.


Plate up the lamb's lettuce with the croûtons, tofu and mushrooms, drizzle with the dressing.

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