Potatoes with tofu, vegetables and mushrooms

Ingredients for 4 servings:

• 600 g potatoes, organic
• Oil for frying
• 4 large onions
• ½ garlic clove(s)
• 200 g mushrooms
• 185 g smoked tofu
• 4 tbsp, heaped tomato paste
• 200 g tomatoes, ripe
• 200 g corn
• 400 g bell pepper(s), colored
• 2 shots of soy sauce, more or less according to taste
• ½ organic lemon(s), lemon peel and juice
• oregano
• Thyme
• cumin
• chili powder
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Potato

Boil the unpeeled potatoes in water. Finely chop the onions and garlic. Dice the tofu, mushrooms, bell peppers, and tomatoes. Add oil to the pan and fry the onions until golden brown. Then add the mushrooms, tofu, and garlic. Later, add tomato paste and continue frying. Deglaze everything with soy sauce. Add the corn, tomatoes, and bell peppers. To keep the vegetables crisp, don’t fry for too long, or the bell peppers will become mushy. Now season the pan with the juice of half a lemon. Grate in the lemon zest. Season everything with nutmeg, cumin, oregano, thyme, chili powder, salt, and pepper. You can also use fresh herbs if you have the opportunity. Peel the potatoes or cut them in half unpeeled on a plate, add a little butter, and serve with the vegetables.