3 Tablespoons veg. oil
1 cup diced onion
½ cup diced bell pepper (optional)
½ cup peeled and grated carrots
½ teaspoom dried oregano
½ teaspoon dried basil
1 cake (16 oz) firm tofu, pressed between paper towels and two plates (one above and one below) with heavy can or book on a top plate for 15 minutes, drain off any liquid and discard the soaked paper towels.
1/3 cup chopped walnuts
½ cup seasoned bread crumbs
1 Tablespoon tahini
2 Tablespoons soy sauce
1 Tablespoon Dijon mustard
4-6 large portabello mushrooms
1. Serves 4-6 , prep time 20 minutes, baking 20-30 minutes
2. Preheat oven to 400 deg. F
3. Heat 1 T of the oil in frying pan. Add the onions, pepper, carrots, oregano, and basil and sauté on medium heat for about 7 minutes, until onions are translucent.
4. Put the pressed tofu into the cuisenart (or a large bowl) and pulse as you mix in walnuts, bread crumbs, tahini, soy, and mustard.
5. Add the sautéed onion mixture and give one last twirl to mix
6. Carefully wash off the mushrooms and twist off the stems and discard them (or save for a soup).
7. Rinse mushrooms gently, pat fry, and drizzle with remaining oil.
8. Spray the baking pan with olive oil, place the mushroom caps on tray, cavity up, and fill each one with the mixture, mounding the filling high to use all of it up between the 4-6 caps.
9. Bake uncovered for 25-30 minutes until mushrooms release their juices and filling is set and slightly golden.
Small mixing bowl
Can eat this as a whole meal or as a side dish. Could serve with rice if not on a low carb diet.
(from Moosewood New Classics)
3 weeks ago