• Remove tofu from package, and , if needed, use a kitchen towel to pat it as dry as possible.
• Crumb the tofu into small chunks with a fork or your hands and set aside.
• Heat the olive oil in a large pan over medium heat. Add mushrooms to the pan and cook for about 4-5 minutes, or until softened.
• Once mushrooms are cooked, add tofu and season it with smoked paprika powder, turmeric, salt and oregano.
• Add a couple of tablespoons of unsweetened plant-based milk, stir to combine, and sauté for another 4-5 minutes.

Serving suggestion

• Serve with rice and gluten-free bread.