Tofu in salsa verde with boiled potatoes and green beans

Ingredients

For 1 serving

• Tofu170 g
• Potatoes150 g
• Green beans120 g
• Parsley12 g
• Capers5 g
• White wine vinegar1 teaspoon
• Garlic0.5 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy, sulphites,

In season: June – September

Method

1. Peel the potatoes, cut them into pieces of about 3 cm and put them in a pan of cold salted water; bring to the boil and cook for 15 minutes. Meanwhile trim and wash the green beans and add them to the same pan for the last 7 minutes; drain everything when the potatoes are tender and the beans still crisp.
2. Meanwhile make the salsa verde: very finely chop the parsley, rinsed capers and garlic and mix them with the oil, white wine vinegar and a pinch of salt.
3. Drain the tofu, pat it well dry and cut it into slices about 1 cm thick.
4. Heat a non-stick frying pan over medium-high heat and sear the tofu without fat for 2 minutes per side, until golden; season with salt.
5. Serve the tofu, potatoes and green beans with the salsa verde spooned over.