sesame tofu mush­room burg­ers with miso ‘mayo’

donna hay - Fresh + Light - - Light Energy Bars -

12 large field mush­rooms

1½ ta­ble­spoons sesame oil

¼ cup (35g) white sesame seeds 2 ta­ble­spoons black sesame seeds

¼ cup (25g) quinoa flakes

500g firm silken tofu, cut into 12 slices 2 cups (250g) peeled and shred­ded daikon 1½ cups snow pea shoots

⅓ cup (95g) pick­led ginger

tofu miso ‘mayo’

150g firm silken tofu

1 ta­ble­spoon white miso

2 tea­spoons re­served pick­led ginger liq­uid Pre­heat oven to 220°C (425°F). Place the mush­rooms on

2 large oven trays lined with non-stick bak­ing pa­per. Driz­zle with 1 ta­ble­spoon oil and cook for 20 min­utes or un­til golden and cooked through.

Place the sesame seeds and quinoa flakes on a small tray and mix to com­bine. Press the tofu slices into the sesame mix­ture to coat both sides. Heat the re­main­ing oil in a large non-stick fry­ing pan over high heat and cook the tofu for 1–2 min­utes each side or un­til golden brown. Set aside.

To make the tofu miso ‘mayo’, place the tofu, miso and ginger liq­uid in a small food pro­ces­sor and process un­til smooth.

Top half the mush­rooms with the daikon, snow pea shoots and tofu. Driz­zle with the mayo and top with the re­main­ing mush­rooms. Serve with the pick­led ginger. SERVES 6.

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