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- Dish type
- Side dish
- Vegetable side dishes
A wonderful Chinese dish, made by combining pan-fried tofu with mushrooms and mixed vegetables, in a light tomato-based sauce. Serve with rice, for lunch for dinner.
3 people made this
- 2 tubes egg tofu, cut into large chunks, patted dry and dredged in cornflour
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon chopped garlic
- 1 medium onion, chopped
- 1/2 teaspoon salt
- 150g frozen mixed vegetables, thawed
- 2 tomatoes, diced
- 3 tablespoons tomato ketchup
- 2 tablespoons tomato puree
- 1 teaspoon salt
- 1 teaspoon sugar
- 5 tablespoons water
- 200g enoki mushroom, root end removed
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Heat a large frying pan with 1 tablespoon oil over high heat. Reduce the heat to medium and fry the tofu until evenly browned on both sides, 4-5 minutes. Transfer to a serving dish.
- Heat the same frying pan with 1 tablespoon oil over high heat. Saute the garlic until aromatic, 2-3 minutes. Add the onion and salt; cook until soft, 3-4 minutes.
- Stir in the mixed vegetables, tomatoes, tomato ketchup, tomato puree, salt, sugar, water and mushrooms. Mix well and bring to the boil until the mushrooms are soft, about 2-3 minutes. Pour over the tofu and serve.
If egg tofu is unavailable, use 500g ordinary firm tofu instead.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I couldn't find egg tofu so I used regular tofu instead - it was really tasty fried in cornflour, I was pleasantly surprised because I'm not usually a big fan of tofu. The sauce was also nice, but the enoki mushrooms... well, I'm sure they're not at their best when they come from a can, but it was a new (and slightly unnerving) gastronomic experience for me. I will probably make this again, but without the mushies next time-05 Jul 2012
- 1 cup seasoned bread crumbs
- ½ cup grated Parmesan cheese, divided
- 4 teaspoons dried oregano, divided
- salt and ground black pepper to taste
- 1 (12 ounce) package firm tofu, cut into four 1/4-inch thick slices
- 4 portobello mushrooms, stems removed
- ¼ cup olive oil, divided
- 1 (8 ounce) can tomato sauce
- 2 cloves garlic, minced
- ½ teaspoon dried basil
- 6 ounces shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C).
Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
Place tofu in a bowl of cold water. Place mushrooms in a separate bowl of cold water. Remove 1 mushroom from water press mushroom into bread crumb mixture and turn to coat all sides. Transfer breaded mushroom to a plate. Repeat with remaining mushrooms and tofu slices.
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes. Drizzle a little olive oil over the top, turn mushrooms and tofu slices, and cook until browned on the other side, about 2 minutes more.
Whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth. Spread a thin layer of sauce into the bottom of an 8-inch square baking dish. Arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom. Spoon remaining sauce over mushrooms and tofu top with mozzarella cheese and remaining Parmesan cheese.
Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.
- 250 grams Tofu
- 100 grams Spinach , torn
- 1 Red Bell pepper (Capsicum) , sliced
- 1 Onion , finely chopped
- 4 cloves Garlic , finely chopped
- 2 cup Homemade tomato puree
- 2 tablespoon Mixed Herbs (Dried)
- 2 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Black pepper powder
- 1/2 cup Water
- 1 teaspoon Corn flour
- Salt , to taste
- 16 ounces colored rotini pasta
- 1 (16 ounce) jar roasted red bell peppers
- 9 ounces low-fat, firm silken tofu
- 1 ½ tablespoons tomato paste
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon Italian seasoning
- ½ onion, chopped
- 10 spears asparagus, sliced diagonally
- 8 ounces fresh mushrooms, sliced
- 1 teaspoon minced garlic
- 1 (16 ounce) can diced tomatoes
- ½ teaspoon hot chile paste (Optional)
- ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
In a large pot with boiling salted water, cook pasta until al dente. Drain well.
Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
Food as Medicine
Mushrooms are known for their antioxidant and anti-inflammatory properties, and as such, help protect blood vessels from cholesterol oxidation and chronic, disease-causing inflammation. Tomatoes contain plenty of vitamin B6 and folate, which work together to promote heart health by converting homocysteine – an amino acid that in high concentrations has been associated with an increased risk of blood clotting, heart attack and stroke – into other, less hazardous molecules. But tomatoes are best known for their high concentration of the potent antioxidant lycopene. A study from Brigham and Women’s Hospital found that, among middle-aged women with no history of heart disease, those who consumed seven to 10 weekly servings of lycopene-rich, tomato-based products over the course of seven years, had an almost 30 percent lower risk of cardiovascular disease than those eating fewer than 1.5 weekly servings.
12 medium ripe tomatoes or 16 ounces canned peeled organic tomatoes
2 medium onions, chopped
1 green bell pepper, diced
1 tablespoon olive oil
1/2 cup white wine
1 pound mushrooms, diced or chopped
2 teaspoons oregano
1 1/2 teaspoons basil
1/2 teaspoon salt (optional)
1 bay leaf
1 tablespoon tomato paste
1 teaspoon honey
If using fresh tomatoes, bring a large pot of water to a boil. Slice an ‘X’ on the bottom of each tomato, and drop them in the boiling water until the skins start to loosen, about 2 minutes.
Drain and cool completely.
When cool, squeeze each tomato over a strainer set over a bowl to trap the seeds, reserving the juice and the pulp.
Purée the juice and the pulp in a food processor until smooth. If you are using canned tomatoes, simply scrape out the excess seeds and mash the tomatoes with their juice by hand or with a fork.
Sauté the onions with the green peppers in the olive oil in a large sauté pan for 5 minutes over low heat. Add the wine, mushrooms, herbs, salt, the tomato purée, and the bay leaf. Simmer for 1/2 hour.
Remove the bay leaf. Mix in the tomato paste and the honey and cook for 10 more minutes.
Hearty Vegetarian Spaghetti Sauce with Tofu and Mushrooms
If you are looking for a hearty vegetarian spaghetti sauce, this is it! Loaded with tofu, mushrooms, and tomatoes, you will never miss the meat.
I have had slow cooker spaghetti sauce in my recipe drafts for months. I thought it would be a good recipe, but I know it has been done before. I wasn’t sure what I could do with it that would be new, so the idea just sat there. Since we are trying to cut back a bit on our meat intake, I decided to try my hand at vegetarian spaghetti sauce instead of slow cooker, although you could definitely transfer this sauce to your slow cooker if you wanted to cook it all day. This sauce turned out to be hearty, flavorful, and fresh tasting! The crumbled tofu gave it the texture and protein of meat, and the sliced mushrooms added great texture too.
The key to getting a rich flavor in this vegetarian spaghetti sauce is letting it cook as long as you can. The longer it cooks, the more the flavors can develop and permeate the tofu and mushrooms. When I’ve tried making spaghetti sauce in the past, it always tasted like canned tomatoes because I didn’t cook it long enough. I let this one simmer for over two hours, and it was so much better!
I used super firm sprouted tofu instead of regular tofu, but either one will work. Just make sure you get the firmest tofu you can find to make sure it holds up to all that cooking. If you don’t want tofu at all, you could make this recipe exactly with ground beef or turkey instead, but of course then it won’t be vegetarian anymore!
Not only is this vegetarian spaghetti sauce good for your body and tastebuds, it’s good for your wallet too! Lean meats are pretty expensive, but tofu is under $5 per package. Buy loose mushrooms and store-brand tomatoes and pasta, and you’ve got a wholesome, tasty dinner to feed a big family for well under $20!
Making crispy tofu
Step 1. Ever since I tried crispy tofu at a restaurant I have been totally obsessed with it! It adds a few minutes to this super-easy recipe, but it&rsquos so delicious I think you will forgive me. Remove a block of extra firm tofu from its packaging and drain any liquid. Place on a shallow plate lined with kitchen towel, cover with another sheet of kitchen towel and weigh down with a heavy skillet (or something equally weighty).
Step 2. Leave for 30 mins &ndash the tofu will release more liquid. Remove the weight and pat the tofu dry. Cut into small cubes, season with salt and toss in cornflour (cornstarch) until coated on all sides.
Step 3. Heat oil in a large wok or frying pan until the oil coats the bottom of the pan. Add the tofu, it should sizzle when it hits the oil, and fry for couple of minutes per side or until golden and crispy. Set aside to dry on a wire rack.
Add everything into the pot: tofu, tomatoes, salt, sugar, tomato paste, water, and fish sauce (yess, fish sauce is everywhere in Vietnamese cuisine!). Cover with a lid, bring to a boil on high heat, then reduce to 30% heat until the tomatoes are cooked. About 10 minutes total.
Tomato and Mushroom Skewers With Herb Sauce
The typical barbecue skewer recipe is a meat and vegetable combination. Beef and onions chicken and zucchini you know the drill. But skewers don’t have to have any meat on them! These ones don’t, so they’re great for a side dish or an appetizer instead of the main event.
You can have a little fun with the recipe by playing around with the type of mushroom. Go for whatever is in season and fresh – or even mushrooms you picked yourself, if you’re lucky enough to have good foraging grounds nearby.
Serve these skewers as quick sides for burgers, pork chops, chicken, or anything else on the grill – the herb sauce would also be really good on top of grilled meat, if you want to go there. They’d also be great if you’re feeding some vegetarians or vegans, since the skewers are totally meat-free. The Paleo folks can have them with pork chops and the vegans can have them with grilled tofu and everyone can appreciate all that delicious olive oil!
Sardine Mushroom Tomato Pasta Sauce
Some people think it’s essential to make their pasta sauce from scratch. I have neither the time nor the inclination (some jarred sauces are really good!). I do think it’s worthwhile, however, to gussy up the store-bought stuff. The time commitment is far less than starting from scratch, and you can elevate the flavor and health benefits of your preferred jar very easily.
The mushrooms add a great flavor and buttery texture. Sardines are one of the most concentrated sources of the heart-healthy omega-3 fatty acids EPA and DHA. These fantastic fishes also a good source of calcium and B-12. I find them to be a little scary straight from the can, this sauce is much less threatening.
Servings: 4 Prep Time: <5 minutes Cook Time: 20-25
- 2 tsp olive oil
- 3 Tbsp butter
- (2) pints sliced, white mushrooms
- pinch salt
- (2) 3.75 ounce cans water-packed sardines, drained
- 2 cups of your favorite tomato sauce
- Melt 1 tsp oil and 1 Tbsp butter in a large sauté pan over medium-high heat.
- Add mushrooms and salt to pan. Cook mushrooms, stirring regularly, for 10-15 minutes or until caramelized. Mushrooms should be reduced in size by about half and have developed a deeper brown color and amazing scent.
- Remove mushrooms from pan and reduce heat to medium.
- Melt remaining 1 tsp of oil and 2 Tbsp of butter (in the same pan you used for the mushrooms).
- Add sardines to pan and cook 3 minutes. Use the edge of a wooden spoon or spatula to break up the sardines into a paste.
- Reduce heat to low and return mushrooms to pan. Add tomato sauce, stirring carefully to combine. Cook another 2-4 minutes until the sauce has been fully heated through.
- Serve on top of pasta.