300g of sliced chestnut mushrooms
1 tbsp of Mr Organic Olive Oil
1 chopped red onion
1 tin of Mr Organic Cherry Tomatoes
2 tbsp of Mr Organic Tomato Puree
200ml of Mr Organic Tomato Passata
2 red peppers, roughly chopped
3 cloves garlic, sliced
2 tsp of cumin
1 tsp of chilli flakes
1 tsp of smoked paprika
½ tsp of black pepper
½ tsp of salt
To serve: Mr Organic Balsamic Glaze, fresh parsley, sesame seeds, coconut yogurt, avocado and 100g of extra firm tofu
Step 1Heat the olive oil in a large skillet on high heat and add the sliced chestnut mushrooms. Cook for 15-20 minutes or until the mushrooms have released their water and the majority of the liquid has evaporated.
Step 2Remove the mushrooms from the skillet and set aside, then reduce the heat to medium and add the red onion. Cook for 2 minutes, then add in the red peppers and sliced garlic. After another 2 minutes, stir in the cherry tomatoes, tomato puree and passata and reduce the heat to low/medium.
Step 3Simmer for 10-15 minutes until the peppers are softened, then season with cumin, chilli flakes, smoked paprika, black pepper and salt.
Step 4Once the mixture thickens, you’re ready to serve. Drizzle with a little Mr Organic Balsamic Glaze and break up 100g of tofu to sprinkle on top, then serve with fresh parsley, avocado, sesame seeds and a dollop of coconut yogurt & dip some freshly toasted bread into the tomato-ey goodness!