Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 200grams chestnut mushrooms, trimmed and quartered
- 250grams firm tofu, drained, patted dry and crumbled
- 125grams baby plum tomatoes, halved
- 1tablespoons mushroom ketchup
- 3tablespoons flat leaf parsley, chopped
- 1 pinch salt
- 4 hash browns (to serve)
- 1 pinch pepper
Nutrition per serving
1180kJ / 280Cal
1180 Kilojoules or 280 Calories
14% of daily energy intake*
Protein
12.1grams
Fat
19.6grams
Carbs
12.3grams
Sugars
2.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
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.
Step 2 of 3
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.
Step 3 of 3
Serve immediately with hash browns, sprinkled with the remaining parsley.
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