Mashed Potatoes with Swiss Chard and Tofu

Ingredients

• 300 g Tofu
• 2 EL soy sauce
• 2 EL lemon juice
• 2 EL mustard
• 3 EL olive oil
• 1 EL sesame seeds
• 800 g waxy potatoes
• 6 Swiss chard leaves
• 2 shallots
• 3 EL butter
• Salt
• pepper (ground)
• 150 ml Heavy Cream
• thyme (for garnish)

Instructions

1. 1.

   First cut the tofu into slices and then into triangles. Whisk soy sauce with lemon juice, mustard, olive oil and sesame seeds and marinate the tofu for about 1 hour.

2. 2.

   Meanwhile peel, quarter and boil the potatoes in salted water for about 30 minutes until soft. Wash the Swiss chard and cut into strips. Peel and chop the shallots. Heat 1 EL butter in a pan and sauté the shallots until translucent. Add the Swiss chard, season with salt and pepper, and cook while stirring for 3–4 minutes.

3. 3.

   Heat the cream together with the remaining butter. Drain the potatoes and mash them. Stir in the hot cream mixture and season with salt and pepper to taste.

4. 4.

   Heat the tofu with its marinades in a pot. Layer the mashed potatoes and Swiss chard using cooking rings into towers and distribute the tofu on top. Garnish with fresh thyme.