Cream of mushroom tofu
Cream of mushroom tofu
Cream of mushroom tofu
Cook Time
Cream of mushroom tofu
- 1 block tofu, organic sprouted extra firm
- 1 carton cream of mushroom soup, I like Pacific brand.
- 1 eight ounce container mushooms, any mushroom you like!
- 2 tablespoons poultry seasoning
- 2 tablespoon peanut oil, divided, one tablespoon for tofu marinade and one for sauting the vegetables, any vegetable oil will work
- 1/2 teaspoon salt
- 4 or 5 cloves garlic, minced
Cream of mushroom tofu
- Open your package of tofu and drain the water into the sink. Slice the tofu about 3/8 of an inch thick. Place the sliced tofu on half a tea towel and fold the other half on top. Add weight (like a book) to help get out the extra water.
- While the tofu drains, prepare your vegetables. Slice the onions and mushrooms and dice the garlic. Set the vegetables aside.
- Heat your oven or toaster oven to 425 degrees. Take a medium sized bowl and whisk together the poultry seasonings, oil, and garlic. Chop your drained tofu into 1 inch pieces and toss in the bowl with the seasonings and oil. Line a small 9x9 inch baking dish with aluminum foil. Make sure the tofu is coated with a gentle stir. Add the tofu to the aluminum lined baking dish. Bake the tofu for 30 minutes. Stir the tofu gently at the 15 minute mark and return to oven for the last 15 minutes.
- While the tofu is baking, heat a large saute pan. Add a tablespoon of oil and heat to medium. Saute your onions and mushrooms until the mushrooms are just starting to lose their liquidity. Now add the garlic and saute another 3 minutes until the onions are translucent. You can then turn the heat to low, add the mushrooms to the soup. Keep the mixture warm until the tofu is done. You can eat the tofu on top or to the side or simply mix it in the soup, mushroom, onion and garlic mixture. You can serve it over rice, noodles, or spatzle.
Cream of mushroom tofu
I actually pulled inspiration for this recipe from two areas. First, I am always looking to re-create childhood comfort food in a healthy way, and second, I recently traveled to Germany. As a kid, baked chicken breast in cream of mushroom soup over rice was a favorite dish of mine. So on my recent German trip, my husband and I were strolling around a beautiful castle city on the banks of the Mosel river. We were looking for restaurants with vegetarian choices. We found a very busy, warm and inviting place but it was just too busy to accommodate us. We were so disappointed. It was old world German and we really wanted to eat there! So the next night we got there early and beat the crowds. It wasn't five minutes after we sat down the place was full! This must be THE place in town! We were the only foreigners! Thankfully my husband speaks a very passable German from living here in his wild teenage years. He is my editor by the way; I wonder if he we leave that last sentence! I ordered a mushroom dish and it was divine. I am sure it was more calories than I wanted to consume but, but hey, "when in Rome", right! The dish was creamy, with all sorts of local mushrooms served over spatzele. Spatzle is spelled with an umlout over the "a" but my computer does allow me to do that, so just imagine it's there. Spatzle is a traditional German noodle that can be made into lots of shapes. It is cooked as soon as it's prepared and is made from basic ingredients: flour, eggs, milk, soda water, salt and butter. It's heaven on a plate. If you ever get the chance to try it freshly prepared don't miss the chance. The dish I had at that restaurant inspired me to make something just as delicious but minus some of the fat and calories. This recipe fits the criteria. So now every time I prepare this dish, I am transported to the wonderful city of Cochem, Germany.
