I’ve had these on the back burner for a while. I was trying out some mushroom burger recipes and noticed I had half a block of tofu and some already cooked brown rice that needed to be used up so I added them in and the texture was lovely. Rather than shaping by hand I used a muffin tray which gave them a nice crispy exterior and made portioning them out really easy. Just as delicious cold as a light lunch with a salad or hot with mashed potato and gravy!
Mushroom Rice & Tofu Mini Roasts
Prep time
Cook time
Total time
Author: Deb
Recipe type: Main, Snack
Serves: 4-6
Ingredients
- 1 small onion
- 300g sliced mushrooms
- 1 tsp thyme or mixed herbs / oregano
- 1 heaped cup cooked brown rice
- 200g firm tofu
- 1 tablespoon miso paste
- 2 tablespoons nutritional yeast
Instructions
- Pulse the onion, mushrooms and thyme in a food processor until finely chopped but not a purée.
- Tip into a large frying pan, sauté for 7-10 minutes or until most of the liquid evaporates. No need to wash out the processor - put the rice, tofu and miso into the processor and pulse until well incorporated.
- Tip the contents into a large bowl, stir in the mushrooms and onion and mix really well until all the ingredients are completely combined.
- Pack into muffin trays. This makes enough for 6 small or 4 large roasts.
- Bake for 30 minutes.
- Cool for 5 mins, tip out onto baking tray and put back in oven for 5-10 minutes.