Vegeterians – look this way

Yesterday’s chanterelles (bought not foraged) were on the menu today. I did not use a recipe but simply tossed together chanterelles, chopped onion, parsley root, tofu and cherry tomatoes and fried them in a little butter.

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To make the sauce I added a little vegetable broth and some greek yoghurt. For seasoning I used salt, pepper and aromat.

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I served the chanterelle tofu with pasta and added grated parmiggiano cheese and chopped parsley at the very last minute.

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I loved it and was surprised how well chanterelles and tofu go together.
As I was eating on my own this evening I had quite a lot of sauce left. I’m not sure the sauce would keep fresh for very long in the fridge so I decided to blend it with some more broth and freeze it as a soup. I’ll let you know if it worked. If it didn’t I’ll keep schtum…

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