So, this is the dish that I served with the lovely Balsamic Asparagus. It’s easy. I’m not going to lie – I cheated on this dish a lot. The store had a sale on pre-sliced mushrooms & the sauce was on sale. It didn’t have High Fructose Corn Syrup, MSG, or any other nasty ingredients, plus it tasted pretty darn good. So let’s cut to the chase.
You will need:
- One block of (extra firm!!) tofu, sliced
- One onion, sliced
- Approx. 8 ounces of mushrooms sliced
- About 1/2 cup of Susie’s Teri-Miso Gourmet Sauce or your favorite Teri-miso sauce
Basically what I did was line the bottom of an over sized bread pan with several slices of tofu. Layer with some mushrooms and onions; pour some sauce over tofu & co. Keep layering the tofu, mushrooms, onions, and sauce until everything is in the pan. Stick in a 350 degree pre-heated oven for about 25 minutes or until everything is heated through. I highly suggest serving this with the Balsamic Asparagus and Garlic mashes potatoes.
I wanted something light yet wholesome for dinner and I didn’t want to go grocery shopping. So I started digging through the refrigerator and I came across a block of tofu and assorted vegetables that would make a decent soup. I also had all the fixings for a flavorful broth. The random assortment turned into Touch of Asian Tofu Soup! It’s really easy to make and you’ll have a tasty dinner in about 30 minutes. Serves 5. Hope you enjoy!
- 2 cups chopped cabbage
- 1 grated carrot
- 1 block of tofu, diced
- 1 stalk of celery, sliced
- 3 tbsps fresh chopped cilantro
- 3 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- Olive oil
- 4 tbsps shoyu (soy sauce)
- 1 Rapunzel herb and salt bouillon cube
- 6 tbsps Chickenless Bouillon
- 6 cups water
- 1 tsp of sesame seeds
1 1/2 C Nutritional yeast flakes
3 tbsp. onion powder
2 1/2 garlic powder
1 tbsp salt
1 tsp celery seed
2 1/2 tbsp Italian seasoning
2 tbsp dried parsley
Put all the ingredients, except
parsley in a blender and make a fine powder. Stir in parsley. Store in an airtight container. Use about one tablespoon per cup of water. Makes 32 portions.
Take a seasoned iron skillet and pour enough olive oil to coat the bottom of the pan. Turn the heat up to about medium-high and let the oil heat up, while you’re waiting add half the ginger.
Once the ginger looks slightly browned, add half the diced tofu. Make the tofu in two batches, so it will evenly brown. Once the tofu is done, set aside and move on the the soup.
Put the water to boil in a pot. Add the 6 tbsps of Chickenless bouillon, the bouillon cube, shoyu (soy sauce). Once the bouillon has dissolved, add the cabbage, celery, and carrots. Turn heat down to medium. Cook the vegetables for about 5 minutes then add the cilantro and tofu. Let the soup simmer for about ten (10) minutes or until vegetables are tender. Turn the heat off and add the tablespoon of sesame oil and the sesame seeds. Serve immediately.