Miso Butter Mushrooms on Sourdough Toast Served with whipped tofu and a poached egg Recipe
As featured on Channel 4’s Sunday Brunch
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This easy brunch recipe is a future classic - I cooked this up on Channel 4’s Sunday Brunch, and here’s how you can whip it up yourself in less than 15 minutes at home. It was super fun to bring together my 2 favourite ingredients; miso for flavour, and tofu for protein. The whipped tofu is a great lighter alternative to ricotta, and a natural alternative to vegan cream. Miso and Mushrooms are happy umami friends - one emphasizing the depth of flavour in the other.
A batch of miso butter is a great topping to keep in the fridge, to top steamed vegetables or on jacket potatoes. I have used white miso in this recipe, but a red miso butter will be even deeper in flavour and would really recommend for those more familiar with miso.
What a blast it was to be back on Sunday Brunch this weekend!
This was my fourth time on Sunday Brunch, and I ABSOLUTELY LOVED IT! What a wonderful crew! Miquita Oliver and Tim Lovejoy are always such welcoming hosts and the guests this week were hilarious! They devoured the dishes very quickly and it was such a pleasure to feed Aston Merrygold, Kerry Howard, Dave Gorman and Nadia Rose. They were up for trying everything!
It was such an incredible experience, and the team there are so slick - they really look after you and help you prepare well for the show. I chose a dish I love and make regularly so that I could be as relaxed as possible on set. Miso Butter Mushrooms with Whipped Tofu, served with soft boiled eggs for an umami rich brunch. Did I mention that the show was star-studded?! That's right!! There was the superstar Lucien Laviscount from Emily in Paris and Bridgerton...
Thank you so much to everyone who tuned in to Channel 4’s Sunday Brunch this weekend, where I shared 3 vegan tofu recipes with the show’s presenters, Simon Rimmer and Miquita Oliver. The support has been incredible! I am very touched and I really hope that tofu starts finding its way onto more people’s plates this year!
I made Curried Coronation Tofu Sandwiches, Sweet and Spicy Tofu knots, and a Matcha Tofu Cheesecake. In the spirit of Veganuary, I made all these dishes vegan if they were not already.
It was brilliant to be back – It was my second time on the show and the guests Ellie Taylor and Ella Henderson were absolutely delightful. I loved what they said about the dishes, and hope they try to recreate them themselves.
I have never been on live telly before. Not if you count that time I was on Blue Peter when I was 12. Sunday Brunch was a hugely exhilarating experience, one that was a bit out of the blue really. My Miso Tasty cookbook is not new, but is now having its renaissance and it was great fun cooking dishes from it again, after so long! After working on miso for so many years, it is finally having its MOMENT!
Miso Butter Mushrooms on Sourdough Toast Served with whipped tofu and a poached egg
Ingredients
Instructions
- First, we make the whipped tofu. In a blender, pulse together the tofu, lemon juice, pepper and salt until a smooth consistency. If you are using a firm tofu, the tofu will be grainy, so a dash of milk will help to smoothen the texture. Scoop out and leave to rest.
- Next prepare the miso mushroom topping. Start by slicing the shallot lengthways, finely, and in a non-stick frying pan on medium heat, add one tablespoon of oil and gently fry the shallot until it begins to soften.
- Clean and chop your mushrooms and add another tbsp of oil to the pan, before adding all the mushrooms, turn the heat up slightly to seal the flavours of the mushrooms in the pan. Gently turn the mushrooms in the pan for a few minutes whilst the mushrooms start to tighten and intensify its flavours.
- In a mixing bowl, mix the butter, miso and black pepper together with a wooden spoon until smooth and completely combined. You can enjoy the miso butter on toast, on sweetcorn, steamed vegetables, as it is, so don't worry if you make too much.
- Turn the heat down on the mushrooms and add all the miso butter into the pan. The heat is important as too hot a pan will split the butter from the miso. Stir it around to coat the mushrooms and shallots well.
- Pop the toast on, and if you are having a soft boiled egg, get that ready, along with the chopped chives.
- Bring it all together. Toast on the base, then a layer of whipped tofu, miso mushrooms, then egg and chives on top.
- ENJOY!!!
Notes
These umami-rich miso mushrooms can be stirred into pasta or noodles too.
The whipped tofu is savoury and creamy without being heavy. A great natural vegan alternative to ricotta.
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For my fifth feature of Channel 4's Sunday Brunch, I was delighted to be invited on for their Mother's Day special! It was so lovely to be back on the show - as always the hosts Simon and Tim welcomed me with open arms and what a jam-packed guest list! I am a huge fan of Lucy Beaumont as well as Edith Bowman so I was thrilled to be cooking for them!