Tofu and mushrooms
Tofu and mushrooms may seem like an unusual combination, and I understand if ingredients like cinnamon, nutmeg, and peanut butter might be a little confusing at first glance.
Ingredients · Servings 2 people
- 1 block of tofu
- 300g of mushrooms
- 70g peanut butter
- 1 tablespoon tomato paste
- 100 ml of hot water
- 70 ml of unsweetened soy milk
- 1/2 stock cube
- nutmeg
- cinnamon
- soy sauce
- extra virgin olive oil
Method · 20 min
- Clean the mushrooms (here's the guide to doing it best) and cut them into slices vertically.
- Remove the tofu block from the packaging, discarding the cooking liquid, pat it dry with kitchen paper and cut it into thin slices.
- Heat a drizzle of oil in a non-stick pan, then add the mushrooms, tofu, soy sauce, and cinnamon. Stir gently and cook over low heat for 5 minutes.
- Meanwhile, prepare the dressing by combining the tomato paste, flour, peanut butter, nutmeg, and broth in a bowl and stirring, then add the hot water and milk.
- Add the seasoning to the pan and continue cooking for about 10-15 minutes over medium heat, until you obtain a sauce of the thickness you prefer.
- Your tofu and mushrooms are ready, all that's left to do is serve it.
