Tofu: Saucy Mushrooms
Source of Recipe
Dr. Gabe Mirkin's Good Food Book
List of Ingredients
1 cup dried mushrooms, broke up, stems removed
2 cups boiling water
1 large onion, chopped
2 teaspoons bouillon granules
1/2 cup water
1 pound fresh mushrooms, cut bite size
1 red bell pepper, cut in 1/2" pieces
1 cup dry red wine
2 tablespoons Dijon-style mustard
2 tablespoons low sodium Worcestershire sauce
2 tablespoons brown sugar (or use splenda)
1 tablespoon low sodium soy sauce
1 teaspoon fresh ground black pepper
12 ounces tofu, cut in small cubes
cooked wild rice or other whole grains Recipe
Soak the dried mushrooms in the boiling water until softened, about 10 minutes. Place the onion, bouillon granules and the 1/2 cup of water in a large pot and bring to a boil. Reduce the heat and cook until the onion is softened, about 5 minutes. Stir in the dried mushrooms and their soaking liquid, fresh mushrooms, red bell pepper, wine and seasoning liquid, fresh mushrooms, bell pepper, wine and seasonings. Return to boiling, mixing well. Reduce the heat and stir in the tofu. Simmer gently, uncovered, 30-40 minutes. Serve over whole grains and can garnish with chopped parsley or cilantro if desired. Divide into 6 servings, each of which would yield 2 oz. tofu as protein.
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