This was an experiment well worth undertaking.
I mashed a block of plain tofu with a fork and sprinkled about a teaspoon each of bouillon and inactive yeast. Next I fried some diced mushrooms in a very small amount of oil, leaving a lid on them to keep the moisture in. When they started to brown I added the tofu mixture and a few halved olives. That's it!
This time I ate it with boiled potatoes, salad and a healthy dollop of hummous. Tomorrow I will have the other half in a pitta bread for my lunch.
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