Tofu Kapsalon Recipe

Slice the Potatoes

Peel and cut the potatoes into thin strips to create fries.

Season and Bake

In a large bowl, toss the sliced potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and bake at 425°F (220°C) for 25-30 minutes, or until golden and crispy.

Prepare the Tofu

Press the tofu block to remove excess moisture. Cut the tofu into bite-sized cubes.

Marinate

In a bowl, mix soy sauce, smoked paprika, and garlic powder. Add the tofu cubes and toss to coat. Allow it to marinate for at least 15 minutes.

Cook the Tofu

In a non-stick skillet, heat a bit of oil over medium heat. Add the marinated tofu and cook until golden brown on all sides, about 10-15 minutes.

Blend the Ingredients

In a food processor, combine sunflower seeds, fresh basil, olive oil, garlic, lemon juice, and salt. Blend until smooth, adjusting the salt to taste.

Prepare the Toppings

Dice the tomato and cucumber, and thinly slice the pickled onion.

Layer the Ingredients

In a large serving dish, layer the fries at the bottom, followed by the cooked tofu, sunflower pesto, diced tomato, curry ketchup, pickled onion, cucumber, and finally the arugula on top.