Scrambled tofu with parsley and young potatoes
Recipe by Jule Frommelt
Ingredients: Young potatoes, White tofu, Yellow onion, Tomatoes, Bunch of parsley
At home: frying oil, sugar, smoked salt, pepper, butter or margarine
|Total cooking time (incl. resting time): 25 min|
|Allergen: Soy, possibly dairy|
|What’s needed in the kitchen: pot, pan, cutting board, knife, strainer
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.