If you’re like I used to be, you would say “No Way!!!” in a very loud voice. No tofu for me! But gradually, over time, and with the help of other fellow bloggers, I actually now love tofu. I can hardly believe the conversion, but I now consider it one of my staples.
The recipe pictured above is for Tofu With Portabello Mushrooms & Sundried Tomatoes. I got the idea for the recipe from a blog called what the hell does a vegan eat anyway. The blog owner’s original recipe was called Tofu Marsala and can be found here. I’ve made some changes to the recipe in order to make it gluten free (gluten free flour instead of wheat flour). I also made some additional changes because it wouldn’t be me if I didn’t!
Tofu With Portabello Mushrooms & Sundried Tomatoes
1 block extra firm tofu
1 tablespoon of wheat-free tamari (plus extra as needed)
1/2 cup all purpose gluten free flour (I used Bob’s Red Mill)
1/2 teaspoon garlic powder
1 tablespoon nutritional yeast
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons safflower or canola oil
2 cups sliced portabello mushrooms
2 cloves minced garlic
1 tablespoon tomato paste
1/2 cup sundried tomatoes, sliced
1 1/2 cups water
salt & pepper to taste
Cut the tofu into eight equal blocks.
Pour the tamari into a pie plate or shallow dish. In another pie plate or shallow dish, combine the gluten free flour, garlic powder, nutritional yeast, salt, and pepper. Mix well.
Dip each block of tofu into the tamari until all surfaces are coated. Then dip the tofu into the flour mixture, once again coating all surfaces, placing each block on a clean plate until ready to saute.
In a large shallow pan, add 2 tablespoons of safflower or canola oil over medium-high heat. Carefully add the tofu and cook, flipping as each side becomes brown and crisp. If the tofu begins to burn, lower the heat and/or add more oil. When finished cooking, remove the tofu from the pan and put into a very low oven to keep warm.
Add the remaining one tablespoon of oil. When hot, add the sliced mushrooms and a pinch of salt. Stirfry until brown, about 6 – 8 minutes. Reduce the heat, add the garlic, tomato paste, and sundried tomatoes and stir for about 1 minute until heated through. Add the water and gently heat for about 5 minutes.
It pairs really well with plain steamed rice, which provides you with a great way to sop up the extra sauce. Now, if you want to go one extra step and make it look really beautiful when you serve it, try this. Firmly pack your cooked rice in a ramekin (even if you never use ramekins for anything else, it’s worth having them just for this purpose). Turn upside down and carefully release the rice onto each plate. Artfully place your tofu and sauce next to the rice. Voila! Doesn’t that look pretty? Ooh, and it tastes really good too.
Come on over. Join me for a piece of tofu – I promise, you’ll like it:).