LCD – All Recipes, Main
2 tablespoons water
670 grams (1.5 pounds) tofu chopped
2 small onions peeled and diced
1 tablespoon minced garlic
1/2 green capsicum finely chopped
1/2 cup fresh mushrooms sliced
4 tablespoons cold-pressed virgin olive oil
1/2 tablespoon brown mustard
2 tablespoons white miso (or gluten free soy sauce*)
1 teaspoon curry powder
4 tablespoons finely chopped fresh mint or parsley
1/2 teaspoon dried tarragon
1/4 teaspoon chilli powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
LSA (optional)
(DF, NF, V, GF*)
Heat the water in a skillet or wok, add the tofu, onions, garlic, capsicum and mushrooms, then add oil.
Cook for 8–10 minutes over a medium heat.
Mix the mustard and miso together in a bowl and pour over the tofu mixture in the wok.
Stir in the curry powder, mint, tarragon, chilli powder, black pepper and salt and continue cooking for 6–8 minutes until most of the liquid in the wok evaporates.
Serve hot with a salad, vegetables or toast.
You may sprinkle with LSA to increase the protein content.