Endive “Boats” with Smoked Tofu and Balsamic Glaze

Yesterday we highlighted the benefits of bitter foods such as endives and today we have delicious recipe that shows you how to use this ingredient!

1 portion of smoked tofu
1 portion of vegetables (endive, rocket, red onion)
Fresh rosemary
Vegetable stock
Balsamic vinegar
2 Tbs. of olive oil
Salt and pepper

Carefully peel off the individual leaves of the endives, and wash them well together with the rocket. Peel the red onion and cut into fine cubes. In a small pot, heat 2 tablespoons of olive oil together with a sprig of rosemary and cook the onion cubes until golden in color. Add approximately 10 tablespoons of balsamic vinegar and allow it to reduce over low heat until the vinegar has become more viscous and reduced by half. Remove the rosemary spring, and season with a pinch of pepper and vegetable stock, keep warm. While the vinegar is reducing, cut the smoked tofu into very small cubes. In a pan with a tablespoon of oil, add another sprig of rosemary and cook for about 1 minute and then add the smoked tofu cubes. Heat the tofu over medium heat for 5 minutes until warm. Arrange 4-5 endive leaves or “boats” on the plate, fill them with some rocket leaves and drizzle with the balsamic reduction. Top each “boat” with cubes of the smoked tofu and enjoy!

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