100g/3½oz chestnut mushrooms, finely sliced
1 garlic clove, finely chopped
1 tbsp finely chopped fresh flatleaf parsley
8 fresh sage leaves, finely sliced
50g/1¾oz shallots, peeled and sliced
1 tsp finely chopped fresh thyme leaves
1 tsp plain flour
2 tbsp yeast extract
1 tbsp balsamic vinegar
salt and freshly ground black pepper
2 tbsp soft brown sugar
1 tbsp dark miso
50g/1¾oz roughly chopped mixed nuts (such as peeled and cooked chestnuts, skin-on almonds and walnuts)
¼ tsp ground nutmeg
1 tbsp olive oil
1 tbsp vegetable oil
200ml/7fl oz light vegetable stock
280g/10oz firm or extra firm tofu, drained
1 tbsp orange juice