Flavour-bomb Mushrooms



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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.