Ingredients
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For the Fermented Tofu:
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Extra-firm tofu (about 1 block), drained and crumbled
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Apple cider vinegar (1/2 cup)
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Water (1/2 cup)
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Salt (1 tablespoon)
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For the Mushroom Sauce:
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Sliced cremini or baby portobello mushrooms (1 cup)
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Shallots or small onion (1), minced
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Garlic cloves (2), minced
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White wine (1/4 cup)
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Balsamic vinegar (2 tablespoons)
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Tomato paste (2 tablespoons)
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Vegetable broth (1/2 cup)
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Brown rice miso (2 tablespoons)
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Maple syrup (2 tablespoons)
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Cornstarch (2 tablespoons)
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Black pepper (to taste)
Directions
Sub_title: A Delicious and Healthy One-Dish Meal!
Description: This budget-friendly vegetarian dinner is packed with protein, fiber, and flavor. The fermented tofu adds a tangy kick while the mushroom sauce gives it a rich umami taste. It’s also gluten-free, oil-free, nut-free, and whole food plant-based. Perfect for busy weeknights!
Ingredients:
For the Fermented Tofu:
– Extra-firm tofu (about 1 block), drained and crumbled
– Apple cider vinegar (1/2 cup)
– Water (1/2 cup)
– Salt (1 tablespoon)
For the Mushroom Sauce:
– Sliced cremini or baby portobello mushrooms (1 cup)
– Shallots or small onion (1), minced
– Garlic cloves (2), minced
– White wine (1/4 cup)
– Balsamic vinegar (2 tablespoons)
– Tomato paste (2 tablespoons)
– Vegetable broth (1/2 cup)
– Brown rice miso (2 tablespoons)
– Maple syrup (2 tablespoons)
– Cornstarch (2 tablespoons)
– Black pepper (to taste)
Instructions:
1. Make the fermented tofu: In a large bowl, mix together the crumbled tofu, apple cider vinegar, water, and salt. Using your hands, gently combine until everything is well combined and the mixture has thickened slightly. Set aside.
2. Prepare the mushroom sauce: Heat a large skillet over medium heat. Add the sliced mushrooms, shallot, and garlic. Cook, stirring occasionally, until the mushrooms have released their liquid and most of it has evaporated, about 10 minutes.
3. Add the white wine to the pan and scrape up any browned bits from the bottom. Bring the mixture to a simmer and cook until the liquid has reduced by half, about 5 minutes.
4. Transfer the contents of the pan to a blender along with the balsamic vinegar, tomato paste, vegetable broth, brown rice miso, maple syrup, and cornstarch. Blend on high speed until smooth.
5. Pour the mushroom sauce back into the cleaned-out pan and set it over low heat. Stir in the black pepper to taste. Simmer for another minute to warm through.
6. Serve the fermented tofu over cauliflower rice or quinoa mixed with roasted sweet potatoes and drizzle the mushroom sauce on top. Enjoy!
Note: You can double or triple the mushroom sauce recipe if you like more leftovers. Store any extra sauce in an airtight container in the refrigerator for up to one week.
Steps
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1
Done
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Make the fermented tofu: In a large bowl, mix together the crumbled tofu, apple cider vinegar, water, and salt. Using your hands, gently combine until everything is well combined and the mixture has thickened slightly. Set aside. |
|
2
Done
|
Prepare the mushroom sauce: Heat a large skillet over medium heat. Add the sliced mushrooms, shallot, and garlic. Cook, stirring occasionally, until the mushrooms have released their liquid and most of it has evaporated, about 10 minutes. |
|
3
Done
|
Add the white wine to the pan and scrape up any browned bits from the bottom. Bring the mixture to a simmer and cook until the liquid has reduced by half, about 5 minutes. |
|
4
Done
|
Transfer the contents of the pan to a blender along with the balsamic vinegar, tomato paste, vegetable broth, brown rice miso, maple syrup, and cornstarch. Blend on high speed until smooth. |
|
5
Done
|
Pour the mushroom sauce back into the cleaned-out pan and set it over low heat. Stir in the black pepper to taste. Simmer for another minute to warm through. |
|
6
Done
|
Serve the fermented tofu over cauliflower rice or quinoa mixed with roasted sweet potatoes and drizzle the mushroom sauce on top. Enjoy! |
