- 1 tbsp olive oil
- 1 red onion or 2 shallots
- 2 large cloves garlic
- 200g tofu – medium pressed and chopped into small cubes
- 180g chestnut mushrooms, roughly chopped
- 1 tsp dried thyme
- 1 tbsp tamari
- 1 tbsp ground arrowroot powder
- ¼ cup unsweetened soya milk, or other non-dairy milk
- Freshly ground black pepper
- ¼ tsp sea salt
- Juice of ½ lemon (opt.)
Heat the oil in a heavy-based saucepan and add the onion. Fry gently until the onion is translucent or slightly brown but not burnt. Add the garlic, mix together and add the mushrooms. As they start to reduce add the chopped tofu along with the thyme, tamari, salt and pepper, cover and continue to cook in their juices. In a separate bowl, mix the soya milk with the arrowroot powder and whisk up so there are no lumps. Add the milk mix to the mushrooms and stir together, keep stirring until the juice has thickened. Add a squeeze of lemon juice at this point if you’re going to. Remove from the heat and allow to cool. Transfer the mixture to your blender or food processor and whizz together to make a paste. Don’t over mix unless you want a mousse, we like it with a bit of bite.
Serve on crackers with a sprig of parsley and a smattering of paprika or it’s really good as a sandwich spread with slices of cucumber and lettuce.