Tofu with mushrooms and thyme and mashed potatoes

Ingredients

For 1 serving

• Tofu170 g
• Cremini mushrooms200 g
• Potatoes180 g
• Thyme2 g
• Garlic1 clove
• Soy milk60 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: September – November

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, until a fork slides through without resistance.
2. Meanwhile drain and pat dry the tofu and cut it into slices about 1 cm thick; clean the mushrooms with a damp cloth, trim the earthy end of the stalks and slice them; crush the garlic clove.
3. Heat half the oil in a frying pan over medium-high heat and brown the tofu slices for 3 minutes per side, until golden; season with salt and set aside.
4. In the same pan heat the remaining oil with the garlic and thyme and sauté the mushrooms over medium-high heat for 6 minutes, until golden and their water has evaporated; season with salt and pepper and remove the garlic.
5. Warm the soy drink; drain the potatoes and mash them while hot with a potato masher, then beat in the warm drink and a pinch of salt until the mash is soft and smooth.
6. Serve the tofu topped with the mushrooms, with the mash alongside and a grind of black pepper.