Savory Mushroom And Veggie Dinner Recipe

About this recipe

A hearty vegetarian dish featuring tender mushrooms and golden-brown tofu, paired with cubed potatoes in a creamy mushroom sauce. Perfect for a quick and satisfying dinner.

Ingredients

• 400G House Premium Tofu Medium Firm
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 800G Essential Cuisine Savoury Wild Mushroom Sauce, 800G
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Ktc Vegetable Oil
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper

Instructions

1. 1. Cut the tofu into cubes and pat dry with a paper towel to remove excess moisture.
2. 2. Dip the tofu cubes in milk, then coat them evenly in flour.
3. 3. Heat oil in an electric skillet over medium heat. Place the coated tofu cubes in the skillet and cook until golden brown on all sides.
4. 4. Add the cubed potatoes, mushroom sauce, and an equal amount of water to the skillet. Stir gently to combine.
5. 5. Reduce the heat to low, cover the skillet, and cook until the potatoes are tender, about 20-25 minutes. Serve hot with a side salad or steamed vegetables for a complete meal.