Coarsely blend the wheat protein and set aside.

Coarsely blend the shiitake and king oyster mushrooms and set aside.

Sauté the shallots in a pan with 1 1/2 tablespoons of rice bran oil until fragrant. Add the vegetarian sour curry paste and stir-fry until very aromatic.

Add the blended wheat protein, shiitake, king oyster, and shimeji mushrooms to the pan and stir-fry until almost cooked. Add the cherry tomatoes and stir-fry until the tomatoes are soft. Season with soy sauce.

Serve with cucumber, carrots, and steamed pumpkin.