Miso Mushroom Kebabs With Whipped Tofu

Drain as much water out of the tofu as possible, then add to a blender with the garlic, lemon juice, nutritional yeast and small pinches of salt and pepper. Blend until smooth and set aside.

Combine the oil, miso, BBQ seasoning, tomato purée, maple syrup and a pinch of pepper in a mixing bowl. Stir in a splash of water until it resembles a thick, loose paste.

Break the oyster mushrooms into individual caps, then stir into the miso BBQ paste until fully coated.

Thread the mushroom pieces onto 4 skewers.

Heat a splash of oil in a griddle pan or frying pan over a medium heat. Once hot, add the kebabs and cook for 3-5 minutes on each side until lightly charred, pressing down occasionally with a fish slice to help release moisture and create a chewier texture.

Meanwhile, combine the tomatoes, cucumber, most of the parsley, lemon juice and small pinches of salt and pepper in a bowl. Stir well.

To serve, spoon the whipped tofu onto plates, then top with the mushroom kebabs and salad. Sprinkle over the remaining parsley and serve with toasted flatbreads.