Potatoes with Spinach and fried Tofu

A dish from childhood days

1 daily serving for a 15kg dog (33 lb)

Ingredients

110g Potatoes, peeled
120g Spinach
220g Firm Tofu
20g Sunflower Seeds
7,5g Sesame Oil
Some Rapeseed Oil
2g Kala Namak
6g V-Complete

Preparation

First the potatoes are peeled and cooked in slightly salted water.

Eddie was already interested peeking over the edge of the table.

Now the sunflower seeds are put into a blender and finely pureed. This makes digestion easier and the nutrients can be well absorbed.

Cut the tofu into thin slices and sprinkle both sides with Kala Namak. Kala Namak is a salt that contains small amounts of sulphur compounds and gives the tofu an egglike taste and smell.

Now fry the tofu slices with some rapeseed oil in the pan on both sides until golden brown and then cool them on a plate.

Cook the spinach in a pan with a little water. Cool the spinach and chop finely. Mix with V-Complete and the sunflower seeds and arrange the potatoes and the tofu slices in the bowl.
Finally drizzle with the sesame oil.

Voilà, now you can serve the food.
Enjoy the meal.

Leni Lecker

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