Recipe provided by Zoe Bingley-Pullin
The health benefits of adopting a plant-based diet are well established and participating in Meat Free Week is a great opportunity to create awareness around how much meat we are eating and to highlight that plant-based foods can be the hero of many dishes without compromising on taste!
Tip: I love adding a pinch of freshly grated or ground turmeric to this recipe. Turmeric is a vibrant golden colour and has a potent anti-inflammatory effect, making it a healthy addition to the diet.
Pre: 5 minutes
Cooking: 10-15 minutes
½ Spanish onion, finely diced
1 garlic clove, crushed
1 tomato, diced
1 cup mushrooms (King, enoki, oyster, brown), roughly chopped
1 cup hard tofu organic, crumbled or cubed
Handful basil or flat leaf parsley
1 red chilli, finely diced
EV olive oil
Salt to taste
Saute the onion, garlic, chilli, mushroom and tomato in olive oil, until soft.
Then add the tofu cook until warm and add the herbs.
Drizzle a little olive oil and season.