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Glazed hasselback tofu with miso gravy and crunchy nut sprinkles
Fruit and vegetables
50g/1¾oz
shallots
, peeled and sliced
100g/3½oz
chestnut mushrooms
, finely sliced
1 tsp finely chopped fresh
thyme
leaves
8 fresh
sage
leaves, finely sliced
1
garlic
clove, finely chopped
1 tbsp finely chopped fresh flatleaf
parsley
Tins, packets and jars
2 tbsp
yeast extract
1 tsp
plain flour
Cooking ingredients
2 tbsp soft
brown sugar
1 tbsp
balsamic vinegar
1 tbsp
vegetable oil
1 tbsp dark
miso
200ml/7fl oz light
vegetable stock
salt and freshly ground
black pepper
1 tbsp
olive oil
50g/1¾oz roughly chopped
mixed nuts
(such as peeled and cooked chestnuts, skin-on almonds and walnuts)
¼ tsp ground
nutmeg
salt and freshly ground
black pepper
Dairy, eggs and chilled
280g/10oz firm or extra firm
tofu
, drained
Other
1 tbsp
orange juice
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