My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.
Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my fiancé is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.
Tofu & Mushroom Braise
1 Pkg Organic sprouted extra firm tofu
10 Medium crimini mushrooms
5-7 Oyster mushrooms
1-1 1.5 c. Plain soy milk
1/3 c. Light sour cream
1 T. Flour
1/2 t. Dried marjarom
1/2 t. Dried parsley
1/4 t. Dried chopped bay leaves
2 cloves of garlic
Salt and pepper
1 pad of butter
Focaccia or Italian bread
Serving Size: 4
Wash and drain tofu from package. Cut into smaller 1” x 1/2” pieces. Take a paper towel and dab access water from tofu pieces. Take a paper towel and wipe off mushrooms. Quarter each crimini mushroom and slice cut the oyster mushrooms into smaller, bite size pieces.
In a large nonstick pan, coat bottom with olive oil and heat to medium heat. Add tofu to pan and add a pinch of salt to the tofu. Crisp tofu on each side, about 5-7 minutes each side. Once crisp, remove from pan and add more oil to the bottom of the pan, just enough to coat.
Return pan to heat and add flour. We’re now going to make a roux. Mix the flour and fat with a whisk for about 5 minutes so the flour taste is cooked out. Slowly add the soy milk, a quarter of a cup at a time and continue to whisk. Once the sauce has thickened enough to coat the back of a spoon, whisk in sour cream. Once integrated, add spices, salt and pepper to taste. Add tofu, mushrooms and garlic back to sauce pan. Combine thoroughly and bring down to a simmer. Cover and allow the ingredients to braise for about 45 minutes.
Serve in a bowl with bread to sop up the mushroom gravy.
Cook Time: 1 hour 15 minutes
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