Lemon and sage tofu with Parmesan mashed potatoes

Ingredients

For 1 serving

• Tofu150 g
• Potatoes200 g
• Lactose-free milk50 ml
• Parmigiano Reggiano10 g
• Butter5 g
• Fresh sage5 g
• Lemon0.5
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, soy

Method

1. Peel the potatoes, cut them into even pieces and put them in a pot of cold salted water; bring to the boil and cook for 18–20 minutes, until they fall apart when pierced with a fork.
2. Meanwhile pat the tofu well with kitchen paper and cut it into 1 cm slices. Grate the lemon zest and squeeze the juice.
3. Heat the oil in a non-stick pan over medium-high heat and fry the tofu for 3–4 minutes a side, until well browned; add half the butter and the fresh sage and cook 1 minute, until the leaves are crisp.
4. Pour in the lemon juice, season with salt and pepper and let it reduce for 1 minute, until syrupy; finish with the zest.
5. Drain the potatoes, pass them through a ricer and return them to low heat with the warmed lactose-free milk, the remaining butter and the grated Parmesan; whisk until the mash is smooth and fluffy, then adjust the salt.
6. Serve the tofu with its lemon pan sauce next to the mash.