ingredients (serves 4)

250g tofu (I used smoked tofu)

3 table spoons soy sauce

1 tablespoon Worcestershire sauce

1/2 lemon juiced

2 garlic cloves

1 onion

3 table spoons of olive oil

salt and pepper to taste

4 sweet potatoes (small)

1 sprig of parsley

4 eggs

black olives to taste

Preparation:

Mince the tofu into small cubes and put it in a bowl. Season with soy sauce, Worcestershire sauce, pepper to taste, 1 finely chopped garlic and lemon juice. Reserve.

Wash and peel the sweet potatoes, cut them into thin sticks. Place the sticks in a pan (preferably non-stick) and add 3 tablespoons of water. Season with salt and pepper to taste, cover and bring to medium heat for about 10 minutes (stirring occasionally to prevent burning).

Remove from heat and reserve.

Mince the onion and garlic finely, place in a pan, sprinkle with olive oil and bring to simmer. When the onion becomes translucid, add the tofu and cook it for 5 to 10 minutes, stirring occasionally.

In a bowl, mix the eggs with the chopped parsley, a pinch of salt and pepper and reserve.

To the tofu add the onions, mix well and finally add the whisked eggs with the parsley, involving until the eggs are cooked but moisty.

Serve with a few olives to taste and a fresh salad.

This recipe was prepared for the Organic Grocery by Ana Filipa Costa, from Petiscana. here

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