Whipped tofu with sticky mushrooms

1/2 tbsp rice vinegar

1/2 a block of firm tofu 140g

1/2 tbsp lemon juice

200g mixed mushrooms

1 garlic clove minced

fresh coriander

olive oil

1 tbsp soy sauce

sourdough

1/2 tsp fresh ginger grated

1/4 tsp garlic powder

50ml plantbased milk

1 tbsp nutritional yeast

pinch of salt

1/4 tsp white miso paste

1 tbsp maple syrup

cashews

Step 1

Add all the ingredients (firm tofu, yeast, lemon juice, white miso paste, garlic powder, plant based milk,salt) for the whipped tofu to a blender and blend until smooth.

Step 2

Heat a drizzle of olive oil in a pan over a medium heat. roughly tear up the mushrooms and fry them in the oil for 10 minutes.

Step 3

Add the garlic and ginger and cook for a further 2-3 minutes.

Step 4

Stir in the soy sauce, maple syrup and rice vinegar. cook for another 1-2 minutes until all the liquid has been absorbed by the mushrooms and they’re nice and sticky.

Step 5

Swirl the whipped tofu onto a plate and top with the sticky mushrooms and a sprinkling of fresh coriander and chopped cashews. serve with toasted sourdough for dipping.