1 teaspoon to 2 sea salt, to taste
1 pound carrots, scrubbed and trimmed
2 pounds mushrooms, including stems
2 tablespoons extra virgin olive oil
1/2 pound firm tofu
In a heavy 2-quart saucepan heat the olive oil and saute the shallots over medium heat until transparent, about 2 to 3 minutes. Remove half of the shallots and reserve. Add the mushrooms to the saucepan and saute on medium-high heat to remove all excess moisture, about 4-5 minutes. Add the mirin and stir for a few moments. Remove from the heat.
Puree the cooked broccoli in a food processor. You should have about 2 cups. Cut the tofu into 3 equal pieces. Add the reserved shallots, 1 piece of the tofu, 1/2 cup of the dissolved agar, sea salt to taste, and the lemon juice. Process again briefly to taste and adjust the seasonings. Spread this mixture into the bottom of a well-oiled 6-cup pate mold or 9-x5-inch loaf pan.