It is BANK HOLIDAY MONDAY here in the UK. What does that mean? Well for me, nothing because I will be working all day but for everyone else it mean fun in the sun and chilling with good food and drink - the last weekend before we return to our normal autumn life. I wanted to share a recipe that you can bring to parties, bbq’s and whatever you like.

Ingredients

• 1 tofu pack

• 1 cup gluten free flour

• 1 cup gluten free bread crumbs

• 1/2 vegan milk

• 1 tsp garlic powder, turmeric, mild chili powder & mixed herbs

• Pepper and salt to taste

• 2 cup gluten free pasta

• 600g mushrooms

• 4 handfuls spinach

• 1/2 garlic glove

• 4tbsp vegan milk (full fat thick)

• 2tbsp vegan butter

• 4tbsp of mix vegan cheeses

• 2tsp truffle oil

Method

1. Preheat the oven to 200ºc

2. Soak the tofu with paper roll

3. Slice the tofu in half and then in to nugget bites

4. Put the flour (mixed with spices), crumbs and milk into separate bowls

5. Coat the tofu in the milk, then flour, then milk, then crumbs and place on a foiled tray

   Repeat until all the tofu is coated - bake for 20 mins (turn after 10 minutes)

6. Boil a pan with water and add the pasta - boil until al dente

7. Slice the mushrooms and garlic and add to a pan with some olive oil, cook until soft - then add the spinach and cook

8. Drain the pasta and place back in the pan - add the milk, butter & cheese and stir until melted

9. Mix the mushrooms with the pasta in a bowl and add the truffle oil

10. Remove the tofu and serve

Products I used *not sponsored

Gluten free flour - Creative Nature Gluten Free All Purpose Flour

Gluten free breadcrumbs - Paxo Gluten Free White Bread Crumbs

Vegan milk - Oatly Whole Oat Milk

Vegan butter - Flora Light Vegan

Vegan cheeses - Mexicana vegan, Violife Epic Mature Cheddar Flavour Grated, Applewood vegan

Truffle oil - I bought in an Italian store in Cork, Ireland

IF YOU MAKE THIS (or want to) , PLEASE LEAVE A COMMENT, LIKE THE PAGE AND/OR SHARE WITH SOMEBODY ELSE. THANK YOU, FOR READING AND BAKING!