Griddled tofu with salsa verde and new potatoes

Ingredients

For 1 serving

• Tofu180 g
• Parsley15 g
• Capers5 g
• Garlic1 clove
• White wine vinegar1 teaspoon
• Extra virgin olive oil2 teaspoons
• Potatoes200 g
• Saltto taste

Contains: soy, sulphites,

Method

1. Scrub the new potatoes well without peeling them and cut them in half. Put them in a pan of cold water, bring to the boil, add salt and cook for 15 minutes over medium heat, until easily pierced; drain.
2. Meanwhile make the salsa verde: wash and dry the parsley, rinse the capers and peel the garlic. Chop everything finely with a knife and mix it in a small bowl with the white wine vinegar, most of the extra virgin olive oil and a pinch of salt, until well emulsified.
3. Drain the tofu, pat it dry with kitchen paper and cut it into slices about 1.5 cm thick.
4. Heat a griddle or ridged pan over medium-high heat, grease it with the remaining oil and grill the tofu for 3 minutes per side, until golden and marked with stripes; salt it lightly.
5. Serve the tofu with the potatoes and the salsa verde spooned over.