John Myers
Ingredients for 4 servings:
- 2 onions
- 1 kg potatoes, mainly waxy
- 300 g peas, fresh or frozen
- 400 g natural tofu
- ¼ liter of warm water
- 2 tbsp, leveled vegetable stock, granulated or 1 – 2 stock cubes
- 1 tsp basil, dried, shredded
- 1 tsp spice mix (Delikata)
- some butter or margarine
- pepper, black
- Chives or spring onions or herbs, finely chopped
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
love children and adults
Heat the butter or margarine in a large, deep frying pan. Briefly sauté the diced or sliced onions. Then add the remaining ingredients to the onions in the order listed. First, add the sliced raw potatoes, sprinkled with pepper, then water and vegetable stock, then the tofu, cut into 1/2 cm cubes, generously sprinkled with Delikata leaves and basil. Sauté everything with the lid on for about 15-20 minutes over medium heat. Add a little water if necessary to prevent sticking. About 5 minutes before the end of the cooking time, add the frozen peas. If fresh peas are needed, blanch them briefly beforehand. Put the lid on. Sprinkle the plate generously with any fresh herbs you have on hand. It also tastes good with just sliced spring onions. We like to enjoy it with a glass of cold milk.
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