TOFU A: OK AB: OK B: A O: OK

  • Tofu
    		• A: HB AB: HB B: A O: O
  • Olive Oil
    		• A: HB AB: HB B: HB O: HB
  • (or Ghee (Clarified Butter)
    		• A: N AB: N B: N O: N
  • Onions
    		• A: HB AB: N B: N O: HB
  • Garlic
    		• A: HB AB: HB B: N O: HB
  • Portobello Mushrooms
    		• A: N AB: N B: N O: N
  • Soy Sauce to taste
    		• A: HB AB: U B: N O: N
  • (or Bragg Liquid Aminos to taste)
    		• A: U AB: U B: U O: U
    Here's my favorite way to eat tofu as a main dish. First you have to press the tofu to remove the extra liquid, by placing it between several layers of towels and weighting it down for a time. Or you can freeze it, then let it thaw and drain.

    Now for the actual cooking. Place a thin layer of olive oil or ghee in the bottom of a skillet. Slice the tofu into slices about 1/4 inch thick (if you didn't do this before pressing) and cook in the hot oil.

    When the first side is golden, turn it and cook the other side. Remove tofu from skillet. Add thinly sliced onion, a clove of minced garlic and a couple of sliced portobello mushrooms.

    Sauté until onion is tender and mushrooms are soft. Pile this on top of the tofu and sprinkle with soy sauce or Braggs Aminos.

    Submitted by: A Archives

    Copyright 2000 by ER4YT Recipe Project