by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.
Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.
I love anything with truffles, and what better way to start off your morning than with a dish that elevates pedestrian tofu to a succulent dish that hearkens you to the hills of Umbria.
8 ounces crimini or button mushrooms
1 lb. Medium or regular tofu (do not use firm)
2 – 3 tablespoons nutritional yeast
2 tablespoons soy sauce
1 teaspoon truffle oil
Salt and pepper to taste
Cut the mushrooms in quarters. Pulse in a food processor until finely minced. Do not overprocess or they will turn into liquid. Heat a large skillet until hot, then add the mushrooms. There is no need to use oil as the mushrooms are high enough in liquid content that they will not stick. Sprinkle the mushrooms with a couple of pinches of sea salt, and saute until brown, about 3 – 4 minutes. Crumble the tofu with your hands and add to the mushrooms in the pan. Cook, stirring with a wooden spoon, for a couple of minute to heat the tofu. Add the nutritional yeast, soy sauce, and truffle oil, and stir well. Season to taste with pepper.
Tofu bacon BLT by Miyoko Schinner Courtesy of the Booking Publishing Company ©2001 from The New Now and Zen Epicure. Watch this recipe being made on Delicious TV’s Vegan Mashup.
This is an all-time favorite of every kid and teen that has ever been to our house – in other words, it’s tried and true. Even non-vegetarians love it. BLTs are a natural with these, but don’t forget that they make a great addition to salads, quiches (yes, think quiche lorraine!), and as a topping for soups.
8 oz pre-pressed or firm tofu
1 T oil plus non-fat cooking spray
3 T nutritional yeast flakes
2 T soy sauce
1t liquid smoke
Slice tofu into 1/8” pieces about the width of bacon. Heat the oil in a skillet preferably non-stick and cook tofu slices over medium –low flame until golden brown and crispy on one side. Flip and cook the other side until browned.
The tofu should be very brown and crispy. Sprinkle with nutritional yeast, then add the soy sauce and liquid smoke, and stir quickly to coat the tofu slices evenly
Cook for another moment and then serve.