500 g spinach leaf
2 beetroot tubers
125 g smoked tofu
1 onion
2 cloves of Konoblauch
salt
pepper
Coconut oil
gloves
Please only process the beetroot with gloves. Peel the beetroot and cut into large cubes. Leave out some coconut oil in a pan and add the beetroot to it. Now fry like normal raw fried potatoes cross-wise.
Cut the smoked tofu into large cubes, leave out some coconut oil in a second pan and fry the smoked tofu all around until crispy.
Peel the onions and garlic and cut into fine cubes. Wash the spinach leaves and spin dry.
Drain some coconut oil in a larger saucepan, sauté the onions and garlic until translucent and add the spinach leaves. The whole thing collapses relatively quickly, within 2-3 minutes. Season with salt and pepper.
Add the finished beetroot fried potatoes and the finished smoked tofu to the leaf spinach. Stir everything in and season again to taste.
Arrange on a plate.
