Meals and Courses

  • 2 tablespoons rapeseed or olive oil
  • 200 g (7 oz) chestnut mushrooms, trimmed and quartered
  • 250 g (8 oz) firm tofu, drained, patted dry and crumbled
  • 125 g (4 oz) baby plum tomatoes, halved
  • 1 tablespoon mushroom ketchup
  • 3 tablespoons chopped flat leaf parsley
  • salt and pepper
  • hash browns, to serve

Heat the oil in a frying pan, add the mushrooms and cook over a high heat, stirring frequently, for 2 minutes until browned and softened. Add the tofu and cook, stirring, for 1 minute.

Add the tomatoes to the pan and cook for 2 minutes until starting to soften. Stir in the mushroom ketchup and half the parsley and season with salt and pepper.

Serve immediately with hash browns, sprinkled with the remaining parsley.

Like This? Try These
More on Food