Summary

Ingredients

• 1 zucchini, approx. 20 cm
• 1 jar mushrooms, 200 g drained weight
• 200 g tofu
• Oil or clarified butter for frying
• 100 g feta cheese
• 150 ml water for the vegetable stock
• 1 teaspoon, leveled vegetable stock, instant
• salt
• pepper
• Paprika powder, hot
• Chili powder
• Spice mix (mushroom spice)

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Instructions

1. First cut the tofu into small cubes and fry in the pan in oil or clarified butter with salt, pepper, paprika and chilli until it looks slightly browned.
2. In the meantime, peel the zucchini and cut into bite-sized pieces. Add zucchini pieces to the pan with the tofu and fry for a few minutes. Now add part of the mixed vegetable stock and simmer in it until the stock has boiled down. Now just add the drained mushrooms, fry a little and season with mushroom spices (if necessary, add salt and pepper as well). Finally, add the cheese, which has also been diced, and the rest of the vegetable stock. Heat everything together again so that the cheese begins to melt and the broth sinks down a little - then serve immediately.
3. Variants:
4. Use cucumber instead of zucchini, Gouda instead of feta, or prepare without tofu.
5. Tip:
6. A little crème fraiche, which you can add to the meal at the very end, provides the final kick.