Aromatic dish with white wine and dried herbs. Here we combine the carrot salad and pickled Jerusalem artichokes.
- 200 g soy tofu
- 100 g mushrooms
- 2 tablespoons white cooking wine
- 1 tsp olive oil
- pinch of dried herbs
Heat a tablespoon of olive oil in a skillet. Cut the tofu and mushrooms and saute them in oil until golden. Turn off, but do not remove from the heat until it is hot. Add two tablespoons of white wine and spices.
Eat while hot with fresh salad or added to pasta and spaghetti.