Читать книгу Fresh and Wild Cookbook: A Real Food Adventure - Ysanne Spevack - Страница 22

SERVES 4 PEOPLE:

2 tablespoons tahini

2 tablespoons shoyu

500g piece of firm tofu

1 tablespoon hemp oil or sunflower oil

1 tablespoon toasted sesame oil

2 big Portabella mushrooms or 4 chestnut mushrooms, sliced

2 tomatoes, chopped

1 large spring onion, trimmed and finely chopped

Black pepper, gomasio and green nori flakes to taste

Mix the tahini and shoyu in a bowl to form a gloopy paste. Crumble the tofu into the tahini bowl, stirring the mixture to cover the tofu with the paste. Heat the oils in a medium-sized frying pan over a low heat. Add the mushrooms to the pan once the oil is hot enough to make them gently sizzle. Fry the mushrooms, moving them about with a wooden spoon.

After 3–4 minutes, add the tomatoes and spring onions. Keep stirring to make sure the veg doesn’t stick. Add the tofu to the pan and gently cook until everything is piping hot and smells good. Serve with fresh crusty bread and butter, and put the pepper, gomasio or nori flakes on the table so everyone can season their own breakfast to individual perfection.