Flavour-bomb Mushrooms (gf) (v)
Packed with fibre, this satisfying dish delivers punchy umami flavours, silky tofu and nubbly texture.
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 tsp 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. Cook4-5 minutes. Serve with a sprinkling of finely sliced seaweed sheets if using.