Really greasy, this schmaltz

Vegan substitutes usually get on my nerves – the world of cuisine is so vast and diverse. If I don't want to eat schnitzel, I cook something else and don't try to throw an inevitably inferior copy of the schnitzel into the pan. But sometimes the name of a traditional product simply helps you understand what it's about. Take cheese: Sure, there are poorly copied analogue cheeses in the vegan refrigerated section – but if you inoculate soaked, finely pureed nuts with cheese cultures and let them mature, for example, you can create fine products. Strictly speaking, it's not cheese, of course, but what should you call it? "Tree trunk with a flower crust" ? "Vegan alternative to goat cheese" sounds cumbersome, but it helps me imagine a flavor and consistency. As far as I'm concerned, they could call it "vegan goat cheese"; I wouldn't be as strict as the lawmakers.

The fat in my vegan crackling lard hasn't melted anywhere; it's probably just crispy spiced margarine. But the apple, herbs, and roasted onions create a world of flavors that reminds me strongly of very good lard. And the small, crispy tofu cubes work wonderfully like cracklings, crispy, rendered skin in Bavarian crackling lard. My colleague Nils and I discovered this recipe because we didn't want to throw away the cooked tofu from our tofu jus experiments – we were thrilled with this use of leftovers. Call it what you will, but you should definitely try this smooth, crispy, and aromatic snack companion!

1. Dice the tofu. Peel and dice the onions. Pluck and chop the herbs. Wash, quarter, core, and dice the apple.

2. Fry the tofu with the margarine over slightly above medium heat until golden brown and crispy. Drain, reserving the fat, and return it to the pot. Fry the diced onions until golden brown, stirring frequently, especially once the onions start to brown.

3. Fry the apple cubes with the onions for 2-3 minutes. Add the herbs, stir a few times, and return the tofu to the pot. Season with salt and pepper. Stir, remove from the heat after one minute, transfer to a jar or bowl, and chill completely, first at room temperature, then in the refrigerator. This will take at least 4 hours.

You can purchase rights to the article here .