Oh my goodness! These were such a happy accident.We adapted a recipe in one of our favorite vegan cookbooks and it turned out amazing. Don’t be afraid to tweak a recipe if you are missing an ingredient here and there. Trust me sometimes the experimentation is worth it! Here is our recipe down below.Don’t be scared of tofu. I know it can seem scary and weird but trust me with some experimentation and time in the kitchen tofu will be your new bff! I just realized our second recipe is a smoked tofu recipe again! Sorry guys, guess we are really liking it hahaha
“Sausage” tofu, onion and red pepper stuffed mushrooms
You will need the following ingredients for the tofu:
-1 tbsp of oil or melted vegan butter
-2 tbsp of soy sauce
-1 tbsp of balsamic vinagar
-i package of extra firm smoked tofu
and for the mushrooms and stuffing you will need
-2 packs of fresh cremini mushrooms
-half a large white onion
-2 tbsp of oil or melted vegan butter
-1 red bell pepper
-2 tbsp of minced garlic
-1 tsp of fennel seed , grinded or crushed
-1/2 tsp of dried thyme
-black pepper and salt to taste
-1/2 water
-1/2 cup of bread crumbs or planko
-1/3 vegan cheese(optional)
How to prepare:
Press.dry and crumble or chop smoked tofu into a bowl with the oil,vinegar and soy sauce. I allowed mine to sit over night and it turned out awesome, I sure an hour at least would work to. Leave this mixture in the fridge to marinate.
Meanwhile we removed the stems of the mushrooms, set them aside. Added stems, red pepper and onion into our food processor. Cook on med heat for about 10 mins in a deep skillet or fry pan. We then added the fennel seed,thyme ,black pepper and garlic. Cooked a few more seconds and then added the tofu chunks and a tablespoon of oil to the pan. If you have left over liquid from the tofu do not add it just strain the tofu chunks out.
Cook the mixture for about 10-15 minutes, until the tofu is cooked. Then add the breadcrumbs cook for about 3 more minutes until browned. Add the water. I mixed this all together until it was a “sticky” mixture. It didn’t fall apart when stuffing the mushrooms. You may need to add more water or use less depending on your consistency..
Pre heat oven to 350 and grease a pan with sides, sprinkle with sea salt we used Himalayan rock salt. Place mushrooms down and over stuff with your mixture. Sprinkle vegan cheese on top if using. Cooking over for 20 minutes or so. Eat while warm and delicious. These are good heated up later in the toaster oven too..yum!!
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VEGAN STRENGTH 