Orange Tofu Mushroom Sautee
- Number of Servings: 5
Ingredients
16 oz package of portabello or baby bella mushrooms, cut into strips1 block (8 oz) extra firm tofu, cubed2 medium onions, thinly sliced1/2 cup carrots, diced or in rounds4 cloves garlic, minced2 Tbsp orange marmalade1 Tbsp orange blossom honey3 Tbsp red wine vinegar1 Tbsp salt1 tsp red pepper1 T canola
Sautee the onions in the oil over medium heat for 7-8 minutes, until they begin to caramelize. Add the garlic, and carrots. Cook for 2-3 minutes. Add the mushrooms. Put a lid directly onto the pan to smother the mushrooms. Walk away for 5-10 minutes. In the meanwhile, mix the orange marmalade, honey, vinegar, salt, and pepper in a bowl. Toss with the cubed tofu. After the mushrooms are caramelized, add the tofu and marmalade mixture to the pan. Cook for a few minutes to allow the flavors to combine.
Eat plain or with rice. Also great in a tortilla for a quick wrap. Leftovers are good in eggrolls or omelettes.
Makes about 5 servings.
OPTIONS:
Add celery, bamboo shoots, or water chestnuts.
Substitute low sodium soy sauce for the vinegar and omit the salt.
Number of Servings: 5
Recipe submitted by SparkPeople user LOTUS737.
Eat plain or with rice. Also great in a tortilla for a quick wrap. Leftovers are good in eggrolls or omelettes.
Makes about 5 servings.
OPTIONS:
Add celery, bamboo shoots, or water chestnuts.
Substitute low sodium soy sauce for the vinegar and omit the salt.
Number of Servings: 5
Recipe submitted by SparkPeople user LOTUS737.
Nutritional Info Amount Per Serving
- Calories: 155.9
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,423.6 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 2.9 g
- Protein: 7.9 g
Member Reviews