Mmmmm! Moist, spicy morsels of tofu, nestled among sautéed mushrooms and freshly wilted greens of your choice. My favorite to use in this recipe are power greens (a mixture of spinach, mizuna, chards, arugula), baby spinach, or chopped baby kale. This is quick to make and the leftovers are delicious.
1 tub of firm organic tofu (about 14 ounces), packed in water
1/2 package of fresh mushrooms, cleaned and chopped
2 garlic cloves, minced
1 to 2 tsp All American spice mix (see below) or your favorite spice blend
1/2 tsp turmeric
1/8 tsp black salt (optional)
1 TB nutritional yeast
1 TB Tamari
5 ounces of your favorite baby greens
Rinse and pat dry tofu. Cut in half, wrap in paper towels, and then a kitchen towel and place heavy object on top of it to press out excess moisture. Do this while you chop your mushrooms, greens, and measure out your spices.
A wok works great to make this in especially when it it's time to wilt the greens. Spray the pan with a bit of olive oil and add mushrooms. When mushrooms start to wilt, add the garlic. Sauté a couple of minutes and then crumble in the tofu. Add the spices and stir to evenly distribute the spices. Everything should be nice and yellow. Continue to cook, taking care when you stir to leave a few largish chunks of tofu. When tofu has cooked for several minutes, add the greens, folding in with the tofu mixture. Keep folding in the greens until they are wilted. Dinner is served!
Recipe notes: When you purchase a tub of tofu, open it, rinse the tofu and transfer to another container, fill with water and tightly seal. Change the water daily until you cook the tofu. This helps to keep the tofu nice and fresh. • Black salt adds an sulfur egg-like taste. I usually forget to use it and it doesn't seem to matter. • If you use baby kale for your greens, be sure to chop it because kale tends to be tough, even the baby kale. • If you are a mushroom hater, you can leave them out and just have your tofu and greens, it will still be quite delicious!
All American Spice Mix
Original recipe from American Vegan Kitchen. You can use this spice mix in all kinds of dishes.
1 TB ground cumin
2 tsp cayenne
1/2 tsp onion powder
1 TB smoked paprika
2 tsp garlic powder
1 tsp ground coriander
1 TB dried parsley
1/2 tsp black pepper
1/2 tsp dried mustard
1/2 tsp red pepper flakes
1/4 tsp ground allspice
1/8 tsp ground cloves
Combine all ingredients in a small skillet over medium heat and stir constantly for about 2 minutes until fragrant. Make sure it doesn't burn. You can skip this step but it really does make a difference in bringing out the flavor of the spices. Cool completely and store in a tightly covered jar. Makes about 1/2 cup.
|Go to town and make some hash browns too!|
One year ago...this recipe is pretty awesome!
Fresh Cranberry Pumpkin Bread