Don't be afraid of the tofu. This tastes almost like the dairy version. And it is super yummy!
1/2 package silken tofu
1 packet of dried mushroom soup mix (or miso soup mix)
1/4 c cooking sherry
1/4 c lemon juice
3 cloves garlic
1/4 c olive oil
1 1/2 lb. sliced mushrooms (white button or crimini)
salt & pepper
Blend tofu, soup mix, cooking sherry, lemon juice, and garlic in blender or food processor. Set aside. Heat oil olive, add mushrooms, salt & pepper (to taste) and sautee until tender. Add blended tofu mix to mushrooms. Heat on medium high until bubbling. Reduce heat and simmer for 5 minutes. Serve over rice or noodles.
Serves 2-4 (depending on hunger!)
If you are interested in prior week's recipes, please select below:
recipe 2: caprese pasta
recipe 3: artichoke-olive tapenade
recipe 4: build-your-own benedicts
recipe 5: savory filo stacks
recipe 6: braised kale
recipe 7: chicken noodle soup
recipe 8: yogurt-rosemary-garlic dip
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