Lemon tofu escalopes with spinach and potatoes

Ingredients

For 1 serving

• Tofu180 g
• All-purpose flour10 g
• Lemon juiceto taste
• Butter5 g
• Spinach200 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Potatoes150 g
• Saltto taste

Contains: gluten, lactose, soy,

Method

1. Peel the potatoes and cut them into 3 cm chunks; put them in a pan covered with cold salted water, bring to the boil and cook for 15 minutes, until tender.
2. Meanwhile drain the tofu, cut it into slices about 1 cm thick and pat them dry thoroughly with kitchen paper; dust the slices with flour on both sides, shaking off the excess.
3. Melt the butter in a non-stick pan over medium heat and brown the tofu slices for 3 minutes per side, until golden; season with salt.
4. Pour in the lemon juice and a splash of water and swirl the pan for 1 minute, until the flour binds the juices into a creamy sauce that coats the escalopes.
5. In another pan heat the extra virgin olive oil with the peeled, crushed garlic, add the washed spinach and sauté for 3 minutes over medium heat, until wilted; season with salt and remove the garlic.
6. Drain the potatoes and serve with the escalopes in their sauce and the spinach.