Tofu cacciatore with olives, rosemary and potatoes

Ingredients

For 1 serving

• Tofu180 g
• Canned peeled tomatoes150 g
• Black olives15 g
• Onion30 g
• Garlic1 clove
• Rosemary2 g
• Extra virgin olive oil2 teaspoons
• Potatoes150 g
• Red wine40 ml
• Saltto taste

Contains: soy, sulphites,

Method

1. Peel the potatoes and cut them into 2 cm chunks; drain the tofu, pat it dry and cut into 2 cm cubes. Peel and chop the onion and crush the peeled garlic.
2. Heat the extra virgin olive oil in a pan over medium heat and brown the tofu for 5 minutes, turning, until golden on all sides.
3. Add the onion, garlic and rosemary and cook for 3 minutes, stirring, until the onion is translucent.
4. Deglaze with the red wine and let it bubble for 1 minute, until you can no longer smell the alcohol.
5. Add the crushed peeled tomatoes, black olives, potatoes and half a glass of water, season with salt, cover and cook over medium-low heat for 20 minutes, stirring now and then, until the potatoes are tender and the sauce is thick; if it dries out add a splash of water.
6. Remove the garlic and serve the tofu with the potatoes and sauce.