Scrambled tofu with parsley and young potatoes
Bunch of parsley
1 tbsp frying oil
½ tsp sugar
Salt or smoked salt
50 g butter or margarine
Wash the potatoes and cook them in water for 15-20 min.
Wash, pluck and cut the parsley. Peel and cut the onion in fine dices. Wash and dice the tomatoes. Lightly brown the onion in a pan with some oil, sugar and smoked salt on a low heat, for 2-3 min. Add the tomatoes and stew for 5 min – increase the heat to reduce the liquid released from the tomatoes.
Crumble the tofu, by hand, and add into your mixture, stir and simmer for another 5 min. Fold in ¾ of the parsley and take off the heat.
Drain the potatoes. Arrange all together on a plate and garnish with the rest of the parsley. You can serve some butter or margarine to your potatoes.