Miso mushroom and tofu stew
We don’t have many recipes with tofu so that needed to change. I think tofu needs robust flavours to work with it otherwise it’s bland and not very appetising. Here I have included miso, mushrooms and coconut milk, which makes a delicious and really creamy combination. We buy a good brand of tofu from The Tofuu Co. They use organic tofu and use minimal ingredients which we feel is very important when choosing tofu. In the photo I have served with quinoa, but this would also work with brown rice and cauliflower rice or it’s filling enough to serve on its own.
ingredients
serves 2-3
1 tbsp olive oil
2 large leeks, sliced
pinch of salt
2 cloves garlic, crushed
250g chestnut mushrooms, sliced
3 tsp miso paste
1 tin coconut milk
250g cooked puy lentils
280g packed tofu, chopped into squares
handful of kale, chopped
black pepper
method
prep time: 30 mins
Heat a large pan over a medium heat and add the olive oil. Once warm add the leeks, garlic and a pinch of salt and cook for 8 minutes.
Add the mushrooms and cook until the mushrooms are lightly brown.
Add the miso paste and coconut milk.
Mix well, then cover with a lid and leave to cook for 10 minutes.
Add the puy lentils and chopped tofu and stir everything together.
Add the chopped kale and leave until soft and wilted.
Add a good grind of black pepper and serve.
Any leftovers will store well in the fridge for the next day.
the health boost tip
Miso is a fermented paste made from soybeans from Asia. It is rich in many nutrients and protein. Tofu is made from fermented soy beans and is a good addition to a midlife diet a it’s rich in soy isoflavones, which can help with hot flushes in some women.
