EASY Portobello and Tofu
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 387.1
- Total Fat: 34.3 g
- Cholesterol: 0.0 mg
- Sodium: 913.8 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.2 g
- Protein: 15.5 g
View full nutritional breakdown of EASY Portobello and Tofu calories by ingredient
Introduction
Even meat eaters love it! Even meat eaters love it!Number of Servings: 1
Ingredients
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* PORTOBELLO MUSHROOM, 1 serving (remove)
* Tofu, extra firm, 0.25 block (remove)
* Olive Oil, 2 tbsp (remove)
* *Soy Sauce, 1 tbsp (remove)
* Garlic, 1 clove (remove)
* Pepper, black, 1 dash (remove)
Directions
Chop garlic. Add to saucepan with olive oil, cumin, pepper, and cayenne pepper.
Wash and slice Mushroom into long strips. Add to saucepan with garlic and spices. Add the soy sauce. Your preference may vary, but I like to cook the portobello until it is just past opaque-white and is not white on the inside anymore. Some people may like them firmer or softer. Cube the tofu while the mushrooms are cooking.
When the mushrooms are just about done, add the tofu cubes. These cook quickly so they only need to be on long enough to absorb the seasonings and warm up.
My rule is to use 1 medium or large portobello cap (I do not use the stem) and 1/4 block of tofu per person. It is just the right amount of food for a quick dinner or even lunch (if you are at home during lunch time). So use 2 mushrooms and 1/2 block of tofu for 2 people, etc. This never takes me more than about 10 minutes to make, including washing my pan afterwards! I can be pretty lazy, so that is a huge plus. My boyfriend is a devout meat eater and even he loves this.
If we are more hungry than usual, I will make 1/2 cup brown or white rice per person (cook per package instructions) with no extra seasonings needed - it soaks up the olive oil and spices from the tofu and mushrooms!
Number of Servings: 1
Recipe submitted by SparkPeople user DANGERRRDOLL.
Wash and slice Mushroom into long strips. Add to saucepan with garlic and spices. Add the soy sauce. Your preference may vary, but I like to cook the portobello until it is just past opaque-white and is not white on the inside anymore. Some people may like them firmer or softer. Cube the tofu while the mushrooms are cooking.
When the mushrooms are just about done, add the tofu cubes. These cook quickly so they only need to be on long enough to absorb the seasonings and warm up.
My rule is to use 1 medium or large portobello cap (I do not use the stem) and 1/4 block of tofu per person. It is just the right amount of food for a quick dinner or even lunch (if you are at home during lunch time). So use 2 mushrooms and 1/2 block of tofu for 2 people, etc. This never takes me more than about 10 minutes to make, including washing my pan afterwards! I can be pretty lazy, so that is a huge plus. My boyfriend is a devout meat eater and even he loves this.
If we are more hungry than usual, I will make 1/2 cup brown or white rice per person (cook per package instructions) with no extra seasonings needed - it soaks up the olive oil and spices from the tofu and mushrooms!
Number of Servings: 1
Recipe submitted by SparkPeople user DANGERRRDOLL.
Member Ratings For This Recipe
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55WALKER
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HOPEFULHIPPO