Lemon tofu scaloppine with sautéed spinach

Ingredients

For 1 serving

• Tofu180 g
• Rice flour10 g
• Lemon juice2 tablespoons
• Lemon zest2 g
• Spinach200 g
• Garlic1 clove
• Parsley4 g
• Extra virgin olive oil2 teaspoons
• Potatoes120 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: October – April

Method

1. Peel the potatoes, cut them into cubes of about 1.5 cm and boil them in salted water for 12 minutes, until a fork slides through; drain.
2. Meanwhile drain the tofu, pat it dry and cut it into thin slices of about 0.5 cm; season with salt and pepper and dust them in the rice flour, shaking off the excess. Wash the spinach, chop the parsley and crush the garlic.
3. Heat half the oil in a frying pan over medium-high heat and cook the escalopes for 2 minutes per side, until golden.
4. Deglaze with the lemon juice and a splash of water and cook for 1 minute, until a slightly thick sauce forms; off the heat add the grated lemon zest and parsley.
5. In another pan heat the remaining oil with the garlic over medium heat and toss the spinach for 2–3 minutes, until wilted; season with salt and remove the garlic.
6. Serve the escalopes with their sauce, the spinach and the potatoes.