Who needs meat when you have tofu that tastes like this?
This Smokey Mushroom Tofu is decadent dinner fare featuring earthy mushrooms, hearty tofu, and a hemp-milk based creme sauce with layers of smoke. Smokey flavor is not something that many vegetarian meals feature, and I’ve met many vegetarians who doesn’t like smoked foods because the flavor reminds them of meat. But not me- I love smoked flavor, which enhances so many of my favorite foods, including polenta, roasted vegetables, and gravies. This recipe is one of my favorites! Make it for your favorite omnivore and share the joy of tofu on this day of meatless celebration.
Smokey Mushroom Tofu
1 Tablespoon soy sauce
1 Tablespoon olive oil
2 teaspoons liquid smoke
1 (12 ounce) block super-firm tofu, sliced into 1cm thick squares
3 cups sliced mixed mushrooms
½ cup sliced onion
2-4 cloves garlic, roughly chopped (optional)
1 teaspoon each caraway, dried thyme, and dried basil
¾ cup unsweetened hemp milk (or other non-dairy)
4 teaspoons arrowroot (or cornstarch)
1 teaspoon soy sauce
½ teaspoon agave nectar
½ teaspoon each nutmeg and smoked salt
1/2 cup corn kernals (optional)
- Marinate the Tofu: Mix soy sauce, olive oil, and liquid smoke in bowl. Dredge tofu in sauce and layer in 8×8 baking dish, adding any extra marinade on top of tofu. Cover and let marinate for 1 hour.
- Flip tofu and bake tofu 350º for 30 minutes. Flip each piece of tofu and add mushrooms, onion, garlic, and herbs. Bake for 20 minutes more, until mushrooms are wilted. Remove from oven and set aside until crème mixture is ready. Increase heat to 400º.
- In a small bowl mix hemp milk, arrowroot, soy sauce, agave, nutmeg, and smoked salt. Pour over tofu/mushroom mixture, add corn, and return to oven for 15 minutes or until crème is bubbly. Garnish with fresh herbs, if you are feeling fancy. Let stand 10 minutes before serving.
Yield: 3-4 servings
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