Scrambled tofu with parsley and young potatoes

 

Chef Jule Frommelt
Ingredients

Young potatoes

White tofu

Yellow onion

Tomatoes

Bunch of parsley

1 tbsp frying oil

½ tsp sugar

Salt or smoked salt

Pepper

50 g butter or margarine

Preparation

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.

 

Traci Tool

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