Sourdough

20260319, #BreakfastDiary 1668, 0°C/sunny About 900kcal, Sourdough with chamnamul chutney.

1 sourdough loaf, (chamnamul chutney) 1 block tofu, 1/3 bunch chamnamul (mostly leaves), 2T olive oil, 1T whole grain mustard, 1T oligosaccharide syrup, 1t lemon salt (or regular salt), 1 lemon (juice of 1 lemon, zest of 1/2 lemon) 👆Adjust the amount of each ingredient by adding a little at a time.

1. Wrap the tofu in paper towels, weigh it down with a steak press, and drain overnight. 2. Finely chop the chamnamul. 3. In a blender, combine the tofu from step 1, the chamnamul from step 2, 2T olive oil, 1T whole grain mustard, 1T oligosaccharide syrup, 1t lemon salt (or regular salt), and 2T lemon juice, and blend until smooth. 4. Plate and top with lemon zest.