By: La vie dans mon assiette
In collaboration with Unisoya
What you need:
Ingredients (4 servings)
½ pack of 454 g Unisoya soft tofu, crumbled
About 6-8 chopped mushrooms
½ French shallot
1 clove of garlic
2 tablespoons butter
1/3 cup homemade vegetable broth
2 tablespoons oatmeal
½ teaspoon allspice
¼ cup chopped hazelnuts
1 pinch of salt
Freshly ground pepper
* Note that this recipe is best freshly made. Otherwise, after refrigeration, it dries up.
Heat the butter in a non-stick pan and add the mushrooms, shallot and garlic. Cook over medium heat for about 6 minutes, stirring constantly, or until everything is golden.
Stir the mixture in a food processor with half the crumbled tofu.
Blend until you get a rather smooth texture. Set aside.
In the same skillet, place the other half of well crumbled tofu. Add the
rest of the ingredients. Cook over medium-low heat for about 5 minutes.
Pepper generously and salt to taste.
Serve with fresh hazelnuts for presentation. Top on a salad or spread on bread.
Enjoy your meal