Moroccan-style Pulled Mushrooms
If you can’t get hold of oyster mushrooms, use 600g chestnut mushrooms instead.
Hands-on time 25min. Cooking time about 35min. Serves 6
• About 400g pack firm or extra-firm tofu, we used Wicked Kitchen Organic Firm Tofu
• 400g oyster mushrooms, see intro
• 3tbsp olive oil
• 2tsp ground cumin
• 2tsp ground coriander
• 2tsp smoked paprika (hot or sweet)
• 2tsp ground cinnamon
• 2 red onions, finely sliced
• 3 garlic cloves, crushed
• 200g passata
1 Preheat grill to high. Coarsely grate the tofu, then, using kitchen paper or a clean tea towel, pat it dry. Tear the mushrooms into thin strips.
2 Put the mushrooms and tofu on a large baking tray (the type that slots into the oven racks) and spread out as much as possible. Grill for 5-10min, turning halfway through, or until the mushrooms look dry.
3 Meanwhile, in a small bowl, mix 2tbsp oil and the spices. Add to the tofu mixture and toss to coat. Spread out again and return to the grill for 10-15min, turning occasionally, or until cooked through and beginning to char.
4 Meanwhile, heat the remaining 1tbsp oil in a large pan over medium heat. Cook the onions for 10min, until slightly softened. Add the garlic and cook for 1min, until fragrant. Stir in tofu mixture, passata, 300ml water and plenty of seasoning. Bring to the boil and bubble for 5min, or until thick and glossy.
5 Transfer to a warmed serving dish and serve.
PER SERVING 176cals, 11g protein, 11g fat (2g saturates), 7g carbs (5g total sugars), 4g fibre
GET AHEAD Prepare to end of step 4 up to a day ahead. Cool, cover and chill. To serve, reheat gently in a pan, stirring occasionally, until piping hot.