Tofu and Mushrooms

In creamy-without-the-cream Sun-dried tomato sauce.


Extra Firm or Super Firm Tofu Cornstarch Italian Seasoning Paprika Salt and Pepper Extra Virgin Olive Oil Mushrooms Garlic Fresh Thyme Sun-Dried Tomatoes Sugar Unsweetened Coconut Milk Vegetable Stock Parmesan cheese, nutritional yeast, or vegan grated cheese (optional) For serving: rice and fresh parsley


Ingredient List:

Chop tofu into bite-size pieces and place it between a couple layers of paper towels or clean kitchen cloths.

Place something heavy over the tofu to press the excess water out and leave it for about 10 minutes.

Add some cornstarch, Italian seasoning, paprika, salt, and pepper to a bowl and add the tofu. Toss the pieces around in the spices until they are coated on all sides.

Heat some olive oil in a skillet, add the tofu, and reserve any of the dried spice mixture that's left in the bowl. Cook until the tofu is beginning to get crispy.

Scoop the tofu out of the skillet, wipe it out, and add more oil and sliced mushrooms. Cook the mushrooms in the oil until they are golden brown, caramelized, and absolutely delicious.

Add some minced garlic plus any leftover spices from the tofu bowl to the mushrooms and stir everything around in the skillet for a minute or so.

Stir in thyme, sun-dried tomatoes, and a pinch of sugar.

Then stir in the coconut milk and vegetable broth. Let the sauce simmer for a few minutes until it thickens up a bit.

If you're using grated parmesan cheese or a vegan option like nutritional yeast or vegan grated cheese, add that now.

Stir in the tofu and you are ready to eat!

Serve over rice with fresh parsley.