13 Tofu Stuffed Portabella with Tomato Sauce
13 TOFU STUFFED PORTABELLA WITH TOMATO SAUCE
- 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
|Boil peas and carrots until soft, drain, and set aside for use.
|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.
|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.
|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.
|Pour sauce over stuffed mushroom and serve.