Tofu Au Gratin on Cashew Sauce

Cleaned mushrooms cut into slices, sauté in olive oil, season with kitchen herbs of Provence, salt and pepper, on the sautéed tofu form.

Sprinkle with grated cheddar cheese and gratinate in the oven. Pluck the washed arugula, sauté in olive oil, add the halved cherry tomatoes and season with salt and pepper. For the sauce, reduce the soy sauce, balsamic vinegar, red wine and honey, add the cashew nuts and thicken with enough butter and whipped cream. Arrange everything on a flat plate and garnish with a bunch of parsley.

Our wine expert recommends a ’97 Shiraz, red, from the Syrah vine, from the Rosemount Estate in Australia.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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