Tofu Bullet on Onion Salad

Mix onions with salt, vinegar and birnel in a baking bowl, knead with your hands, mix in radish. Cut the base and top of the oranges into small pieces, then the peel all around except for the flesh. Remove fruit fillets (slices) with a sharp kitchen knife between the white membranes, mix carefully into the onions, season.

Tofu roll: Heat oil in a frying pan, sauté onion. Add pecoroni, tofu and continue to steam briefly. Add sambal oelek, birnel and parsley, mix well, season with salt.

Spread a rectangle of about 30x20cm with microwave foil. Place half of the tofu quantity on top. Lift the foil slightly and roll up the tofu. Twist ends of foil tightly. Repeat the process.

Place steamer basket in a frying pan with simmering water. Place tofu roulades in steamer basket, cover and cook for about twenty minutes.

Carefully unroll microwave foil, turn roulades in the chopped hazelnuts to the other side, cut roulades diagonally into pieces about Four cm long each.

Serve: Arrange onion salad on plates, evenly distribute roulade pieces on top, garnish with chives.

Serve with: Toast bread

Tip: As an alternative to fresh chives, you can also use freeze-dried.

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