Flavour-bomb Mushrooms
Packed with fibre, this satisfying dish delivers punchy umami flavours, silky tofu and nubbly texture. Vegetarian / Gluten-free, Serves 2
2 tablespoons olive oil 400 grams mixed mushrooms (I used oyster, shiitake and portobello)
200 grams firm tofu, drained and cut into 2.5cm cubes
2½ cups cooked brown rice
½ cup cooked quinoa 1 heaped tablespoon
miso paste 2 teaspoons tamari
or soy sauce 1 teaspoon toasted
sesame oil
4 mini seaweed sheets,
sliced, optional
Heat the olive oil in a large frying pan and fry the mushrooms for 5 minutes. Add the tofu. Add the brown rice, quinoa, miso paste, tamari and sesame oil, and stir to combine. Cook together for 4-5 minutes. Serve with a sprinkling of finely sliced seaweed sheets if using.
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2022-03-24T07:00:00.0000000Z
2022-03-24T07:00:00.0000000Z
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