Mushroom and Chestnut Sauté with Tofu

INGREDIENTS: 

• 200 g of Natural Tofu
• 4 rice crackerbreads with chestnut
• 200 g of mushroom mix
• 100 g of peeled and boiled chestnuts
• 1 tablespoon of soy sauce
• Olive oil
• Fresh minced parsley
• Pink Himalayan salt

DIRECTIONS 

1. In a pan, put some oil and add the mushrooms and chestnut. Cook until the mushrooms become soft. 
2. Cut the tofu into small dices and add to the pan. Cook until tofu dices become slightly brown. 
3. Add salt and/or soy sauce to your taste. Mix everything and sauté for 2 minutes, so the flavours are more integrated. 
4. Add the parsley and mix again. 

Serve the food with some delicious rice crackerbreads.