Mushroom and thyme tofu scramble with sautéed potatoes

Ingredients

For 1 serving

• Tofu130 g
• Button mushrooms100 g
• Potatoes130 g
• Thyme1 g
• Extra virgin olive oil2 teaspoons
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: September – November

Method

1. Peel the potatoes, cut them into cubes of about 1.5 cm, rinse them and dry them well with a tea towel.
2. Heat half the oil in a non-stick pan over medium heat, add the potatoes with a pinch of salt, cover and cook for 12 minutes, stirring now and then; remove the lid for the last 3 minutes, until they are golden outside and easily pierced with a fork.
3. Meanwhile clean the button mushrooms by rubbing them with damp kitchen paper, trim off the earthy base of the stems and slice them thinly; peel the garlic clove and lightly crush it.
4. In another pan heat the remaining oil over medium heat with the garlic for 1 minute, until fragrant, then add the mushrooms and cook for 5 minutes over high heat, until they have released their liquid and turned golden; discard the garlic.
5. Crumble the tofu by hand, add it to the mushrooms with the thyme leaves and cook for 3 minutes, stirring, until piping hot; season with salt and pepper.
6. Serve the mushroom tofu next to the sautéed potatoes.