While cremini mushrooms are plentiful (and tasty) in the grocery stores, if you get a chance to try chanterelles, it up-levels this dish in flavour and visual appeal.
Smokin' Tofu Mushroom Brunch
Lovely colors abound in this easy-to-prepare dish. Do try the dry sauté. It eliminates unnecessary fat yet builds flavour. Smoked tofu adds the umami of bacon without the ‘ohgreasy’ of bacon.
Ingredients
- 1 small onion, medium chop (~1/2 cup)
- 1½ cups mushrooms sliced (cremini or chanterelles work well)
- 1/2 cup smoked tofu (preferably organic, non-GMO) cut into chunks or strips – whichever you prefer
- 1 cup tomato, chopped
- 2 large kale leaves, stem cut out, chopped or ribboned
- 1/4 cup unsalted vegetable stock or water - for deglazing
- sea salt + cracked pepper to taste
Instructions
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Gather, measure and prepare all ingredients (this is your mise en place).
Dry saute onions: Heat frying pan to medium high heat. Add onions, sprinkle with a bit of salt to allow the onions to release their moisture. Stir until brown bits form on the pan and the onions start to stick. Don’t fret, just add some stock or water to deglaze the pan and keep stirring.
Now toss in mushrooms and cook until mushrooms have softened – deglazing as necessary. Add tofu and stir.
Add tomatoes and heat through – then add kale. Pour in remaining stock or water and cover with a lid. Allow to steam cook for two minutes. Remove lid and test for seasoning – adding salt and pepper to taste.
Recipe Notes
NOTE: If there is considerable liquid left after steaming, just continue cooking without the lid down until most of the liquid has dissipated.
SERVING SUGGESTION: Serve with a couple of slices of toasted, rustic bread for a hearty and tasty brunch (or lunch) for two.