Soy Chicken in Paprika Style

For the soy cutlets, it is best to soak the soy cutlets overnight in half a liter of vegetable soup. If necessary, add salt and pepper if the soup is too mild.

Then squeeze well and set aside, pouring away any leftover soaking soup. Chop the onion into small cubes. In a hot saucepan with oil, fry the soy cutlets, lift out again and in the remaining oil, fry the onion until medium brown.

Add the paprika powder, stir well and pour half a liter of vegetable soup, add salt. Add tomato paste and lemon zest, bring to a boil.

Add soy cutlets back into the pot and simmer gently for about 15 minutes. If necessary, add the remaining 100 ml of soup.

Lift the soy cutlets out of the sauce. Mix the soy yogurt with the flour until smooth and add to the pot. Puree with a hand blender so that no onion pieces are visible, if possible.

Season with salt, pepper and lemon juice and put the soy shreds back in.

Preparation Tip:

Water spareribs and/or lettuce go well with soy cutlets.

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