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.
Serves: 2
Pre: 5 minutes
Cooking: 10-15 minutes
+Ingredients
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
+Method
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.