1/2cupdiced bell pepperI used a combination of red and green
1/2cupdiced shiitake mushrooms
1teaspoondried oregano
1/2teaspoonsalt
1/2teaspoonblack pepper
1/2teaspoonfreeze-dried dill
1/2teaspoonred pepper flakes
1/2teaspoonground cumin
7ouncesextra-firm tofuabout half a block, drained but not pressed
2tablespoonsnutritional yeast
2tablespoonsplain soy yogurt
2tablespoonswater
1tablespoonlemon juice
1/2cupcooked quinoa
Instructions
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and saute until the onion is translucent (3 to 5 minutes). Add carrot, celery and bell pepper and saute for 3 minutes longer. Add mushrooms, oregano, salt, pepper, dill, red pepper flakes and cumin. Combine well and reduce heat to medium. Stir frequently and add a teaspoon of water if vegetable begins to stick.
In a food processor pulse tofu, nutritional yeast, yogurt, water and lemon juice until creamy. Transfer the tofu mixture to the skillet. Add 1/2 cup cooked quinoa. Mix well.
Transfer to an oven-proof pan or dish that fits in the air fryer basket with touching the sides.
Cook on 350°F for 15 minutes (or 330°F for 17 to 19 minutes, until golden brown).
Remove the pan or dish from the air fryer and allow to rest for five minutes before serving.