Serves 4

Ingredients

400g button mushrooms
2 tbsp groundnut oil
600g slice tofu, Quorn or seitan
40g butter
1 onion, finely chopped
A dash of cognac
200ml white wine
200ml milk
100ml cream
Sea salt
1 tbsp lemon juice
Freshly milled pepper

Method

Clean the mushrooms and slice thinly. Heat the groundnut oil, sear the tofu, Quorn or seitan and set aside.

In the same pan, heat the butter and brown the onion. Add the mushrooms and fry a little longer. Add the white wine and cognac, stirring while the liquid reduces.

Add the milk and cream, and continue boiling until the sauce has the correct consistency.

Lastly, add the tofu, Quorn or seitan and season with sea salt, lemon juice and pepper. Served with rosti (Swiss hash browns) or noodles, this tofu Geschnetzeltes is just as good as Zurich’s well-known speciality.

Our tip: if the sauce is too runny, boil to reduce it; if too thick, add some water.