Mushroom and Vegetable Skillet with Tofu and Tomatoes

Ingredients

• 300 g white champignons
• 1 Carrot
• 1 Zucchini
• 1 clove of garlic
• 2 sprigs of marjoram
• 3 tbsp olive oil
• 100 ml soy cream (or oat cream)
• Pepper
• Salt
• 0.25 organic lemon
• 200 g tofu
• 2 tsp ground flax seeds
• chili flakes
• 200 g Cherry tomatoes
• 1 handful of basil
• 2 slices Rye wholemeal bread

Instructions

1. 1.

   Clean the mushrooms, wash if necessary and halve them. Clean, peel and dice the carrot and zucchini into small cubes. Peel and finely chop the garlic. Wash, dry shake and pluck the leaves of the marjoram.

2. 2.

   Heat 2 tbsp of oil in a pan, sauté the garlic, carrot and zucchini cubes over medium heat for 5 minutes. Then add the mushrooms and sauté for 7 minutes. Season with marjoram, salt and pepper. Add soy cream and stir. Rinse a quarter of the lemon, grate the zest and squeeze the juice. Season the ragout with lemon zest and juice.

3. 3.

   Meanwhile, cut the tofu into cubes. Heat the remaining oil in a pan, fry the tofu over high heat for 5 minutes. Then add the flax seeds and fry for 1 minute. Season with salt, pepper and chili flakes.

4. 4.

   Clean, wash and halve the tomatoes. Wash, dry shake and pluck the leaves of the basil. Arrange the mushroom and vegetable skillet with tofu and tomatoes on plates, sprinkle everything with basil and serve with bread.