SpiceTheWorld

Breadcrumbs  | Pilau Rice | Paneer | Rum Punch | Mint Sauce | Tofu and Coconut Curry | Vegan Prawn and Spinach Biryani | Five-spice Vegetable Stir-fry | Vegan Mussels  |

Text Print

Ingredients

4 Pressed Tofu, cut into fillets

1 Tablespoon Lemon Juice

1 Teaspoon Salt

250 Gram Mushrooms

0,5 Sheet Nori

1 Small Onion

3 Cloves Garlic

100 ml Hot Water

Method

Cut the mushrooms down to bite-size but quite large chunks and then toss them in a little oil.

Bake for around 20 mins until they are cooked and importantly – chewy.

They will reduce in size in the oven so don’t make them too small.

You can use any type of mushroom.

Slice the nori into shreds and then soak in hot water for 5 minutes or so.

If the sheet isn’t that salty, you can add your own.

Whilst the nori is soaking, cut up a small, white onion and soften in a pan with some more oil.

Once softened, add a couple of garlic cloves before adding the nori and the water it soaked in.

Add the mushrooms to the pan and a splash of soya milk (or cream if you are using) and stir until all is combined and lovely looking.

You might want to add a bit more water depending on how dry or not you want the dish.

Print