Tuesday, March 4, 2008
I think Theresa is right when she says most people rotate through the same 9 meals again and again. I would like to think my number is closer to 20, and this is one of them.
They are tofu stuffed mushrooms, and they will always have a place in my heart because:
--they reheat beautifully
--they're satisfying; low in carbs, high in protein
--they look impressive and so are great dinner party or special occasion fare
--they are deliciously more than the sum of their parts
They have even temporarily fooled my cat, who thinks there must be meat in there somewhere.
3 tablespoons oil (vegetable or olive)
1 cup diced onions
1/2 cup diced sweet red peppers
1/2 cup peeled and grated carrots
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried dill
1 cake (16 oz) firm tofu, pressed
1/3 cup chopped pecans or walnuts
1/2 cup bread crumbs
1 tablespoon tahini
1 tablespoon miso
1 tablespoon soy sauce
4 to 6 large portabellos
Heat the oven to 400 degrees. Heat 1 tablespoon of the oil in a frying pan. Add the onions, pepper, oregano, basil, and dill and saute until veggies are tender. Set aside.
In a large bowl, crumble the pressed tofu. Stir in the nuts, bread crumbs, tahini, miso, and soy sauce. Add the sauteed veggies and mix well.
Clean the mushrooms and use a knife to remove the gills. Discard the stems. Brush the remaining 2 tablespoon oil over the mushrooms. Spoon the filling into the mushroom cavities. Place the mushrooms in a baking dish and bake for about 25 minutes, until the filling has slightly browned.