Low-Temperature Tofu and Spinach Ballotine
55 min 1 serving 306 kcal · 42.2 g proteinLevel: Expert
The nutritionist's note
306 kcal for 42 g of protein, the highest protein density in the catalogue for so few calories: 20 g from the tofu, 15 g from the egg whites, which deliver 10.8 g of protein for 45 kcal per 100 g. 6.8 mg of iron, largely from the spinach, with the lemon juice as the vitamin C source.
Ingredients
1 serving
- firm tofu125 g
- egg whites140 g
- fresh spinach150 g
- shallot30 g
- nutritional yeast6 g
- lemon juice10 ml
- nutmeg1 g
Method
- 1
Press the firm tofu (125 g) for 15 minutes between two weighted plates, then crumble it with a fork.
- 2
Wilt the spinach (150 g) for 3 minutes in a hot dry pan, drain it and squeeze it hard between your hands: any water left would turn the ballotine into a sponge.
- 3
Sweat the chopped shallot (30 g) for 4 minutes in the pan, without colouring.
- 4
Mix the crumbled tofu, shallot, half the chopped spinach, nutritional yeast (6 g), nutmeg, salt and pepper, then whisk in the egg whites (140 g): they are what will set with the heat and hold the roll together.
- 5
Spread the remaining spinach into a rectangle on a sheet of cling film, lay the mixture on it in a log and roll tightly, pushing out the air, then knot both ends.
- 6
Bring a pan of water to 80 °C — very fine bubbles at the bottom, never a simmer — and poach the roll for 35 minutes. Above 85 °C the egg white sets too fast and weeps.
- 7
Lift out the ballotine and let it rest for 10 minutes out of the water before removing the film.
- 8
Slice it into 2 cm medallions with a wet knife and add the lemon juice (10 ml).
Nutrition facts
per serving
| Energy | 306 kcal |
|---|---|
| Protein | 42.2 g |
| Carbohydrates | 9.1 g |
| Fat | 11.3 g |
| Fibre | 6.4 g |
| Iron | 6.6 mg |
| Vitamin B12 | 0.1 µg |
Potential allergens
- soy
- eggs
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