Sort ingredients
isaday
QR Code
Listen
Pdf
Rehydrate the TVP by pouring hot vegetable stock over it, stir, and leave to soak for 5-10 minutes until plump. Drain off any excess liquid.
Heat a wide frying pan over medium-high heat with a little oil. Add the rehydrated TVP and fry until it starts to dry out and go crispy.
Add the marmite and half of the spice mix to the TVP, stir well and cook until deeply savoury and golden. Transfer to a large bowl and season well.
Wipe out the pan if needed, add a little more oil, then add the finely chopped mushrooms. Fry hard until they release their moisture and start to brown properly. Once golden with crispy edges, add to the bowl and season well.
Add another splash of oil to the pan. Add the grated tofu, tamari/soy sauce and remaining spice mix. Fry until lightly golden with some crispy bits, then add to the bowl and season well.
Mix everything together really well, transfer to a large container and leave to cool. Cover and store in the fridge for up to 4 days.