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Ingredients
- 400g mushrooms, chopped
- 225g smoked or regular tofu, chopped
- 3 tbsp olive oil
- 1 onion, diced
- 4cm piece fresh ginger, peeled and grated
- 4 garlic cloves, minced
- 2-3 tsp garam masala
- ½ tsp turmeric
- ½ tsp black pepper
- 1 tsp salt
- 200g frozen peas
- 1 tbsp butter (or use coconut oil)
- 4 tbsp fresh coriander, finely chopped
- Finely chop or blitz the mushrooms in a food processor till a coarse mince forms. Take care not to create a purée as we still want texture. Tip into a bowl.
- Blitz the tofu till it forms the same coarse mince and add to the bowl. Next chop the onion and set aside.
- Heat the oil in a wide frying pan over a medium heat and add the onion. Sauté until translucent. Add the ginger and garlic, stir well and sauté for another two minutes.
- Add the garam masala, turmeric, black pepper and salt, followed by the mushrooms and tofu. Mix gently then leave for 10-12 minutes, until the mushrooms are cooked.
- Add the peas and butter then cook for a final two minutes. Remove the pan from the heat and stir the herbs through.
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