13 Tofu Stuffed Portabella with Tomato Sauce
13 TOFU STUFFED PORTABELLA WITH TOMATO SAUCE
INGREDIENTS
- 1 large portabella mushroom
- 1 cup firm tofu
- 1/4 cup carrots (finely diced)
- 1/4 cup peas
- 1/2 ripe red tomato (diced)
- Tomato sauce
- A pinch of salt
- A pinch of sugar
- A pinch of corn starch
- A dash of soy sauce
- A dash of cooking oil
DIRECTIONS
Step 1 |
Boil peas and carrots until soft, drain, and set aside for use. |
Step 2 |
Crush and smash firm tofu, and then remove the excess water. Mix in peas, carrots, a pinch of corn starch, and salt to taste. Mold into a patty shape. |
Step 3 |
Coat the portabella mushroom with soy sauce, then stuff the bottom of mushroom with the tofu patty. Bring pan to medium heat , add a touch of oil and pan sear the stuffed mushroom. Sear for 30 seconds, then turn to low heat and cover for 2 minutes. |
Step 4 |
Meanwhile in a small pot add oil, tomatoes, tomato sauce, and salt and sugar to taste with a 1/2 cup of water. Cook until mixture is thickened. |
Step 5 |
Pour sauce over stuffed mushroom and serve. |