Fusion, Mediterranean, Stew

Festive stew with tofu, mushrooms and thyme

A creamy and herby stew with a luxurious feeling!

Serves 5

540 g tofu, diced
250 g fresh champignons, sliced
2 onions, chopped
2 garlic cloves, crushed
2 dl crème fraiche
2 dl water
0.5 dl tomato purée
1 tsp herb salt
1 pinch of ground black pepper
1 pinch of ground white pepper
1 handful of thyme, stripped and chopped
25 g butter
Oil for frying

Heat the oil in a pan and fry the tofu for about 10 minutes until it is golden brown. Put it aside. Fry the mushrooms in the butter for a couple of minutes. Add the garlic the last half-minute. Add crème fraiche, water, tomato purée, tofu, salt and pepper and bring it to boil. Stir in thyme and serve with rice.

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