Here is a wonderful recipe entirely dedicated to vegetarians and vegans. It is tofu with mushrooms: a dish full of flavour, ideal to enjoy with fresh bread or, alternatively, lightly toasted bread. It’s a perfect dish for those who have very little time, because you simply fry the mushrooms in a pan, add the diced tofu, season with a few other ingredients and, if you like, make a sauce with a dash of cream. You could also try variations of the basic recipe, adding other vegetables such as crunchy carrots or chopped up tomatoes or peppers, or even a few almonds or pine nuts. In short, it is a recipe that is not only easy to make but also lets your imagination run riot, allowing you to add whatever tickles your fancy. However, if you are vegan, I would advise you to keep the mushroom-tofu pairing because it means you can maintain a good level of nutrition, particularly vis-a-vis protein which might not otherwise be high enough to make up for the lack of meat or fish. However, we also recommend this recipe to all our friends, even those who are not vegans. It’s a great recipe to try for anyone who might have a prejudice against vegan cuisine.
Durum Wheat Apulian Frisa 500gr
Apulian cherry jam
Semolina olive leaves
Dairy Mix: burrata, mozzarella, primo sale, stracciatella, mini balls of mozzarella cheese
“La bio” organic home made tomato sauce
24 cm pottery dinner plate brown
Biolivum, 100% organic extra virgin olive oil
Sweet tomato puree Fiaschetto
Slice the mushrooms and cut the tofu into rectangles. Sauté the mushrooms and browned add the tofu and let it cook. Add salt, a clove of minced garlic and roughly chopped parsley. Add a drizzle of cream and warm through gently before serving.