Tofu and mushroom parcels

Ingredients

For 2 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 340 g mixed mushrooms, sliced
• 115 g firm tofu, drained and cut into small cubes
• 1 garlic clove, minced
• 1 rosemary sprig, leaves finely chopped
• 2 thyme sprigs, leaves picked
• 1 tsp vegan white miso, without fish dashi
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 cup already cooked quinoa, to serve

Step-by-step method

1. Heat the oven to 200°C. Drain and dry the tofu, cut it into small cubes and slice the mushrooms.
2. Mix the miso with the balsamic vinegar and olive oil. Add the garlic, rosemary, thyme, salt and pepper, allowing for the salt already in the miso.
3. Toss the tofu and mushrooms in this mixture until all the pieces are coated.
4. Cut two large sheets of oven-safe baking paper. Divide the mixture between them, fold the paper over and seal the edges with small overlapping folds, leaving room for steam.
5. Place the parcels on a tray and bake for about 20 minutes, until the mushrooms are tender and the packets puff up.
6. Warm the already cooked quinoa. Open the parcels carefully to release the steam and serve the tofu and mushrooms with their juices and the quinoa.