Thai Mushroom Stuffed Tofu Recipes

THAI MUSHROOM STUFFED TOFU

THAI MUSHROOM STUFFED TOFU image

Yield 8 servings

Number Of Ingredients 10

Ingredients

8 Grilled Marinated Tofu Patties
3 fresh green chile peppers
4 cloves garlic, peeled
1 tablespoon chopped fresh cilantro
1 small onion, quartered
3 teaspoons light brown sugar
1 tablespoon soy sauce
2 tablespoons lime juice
1 tablespoon Sesame oil
1 Pound Assorted Mushrooms

Steps:

In a food processor or blender, combine the chile peppers, garlic, cilantro, onion, sugar, and lime juice. Process until smooth. Heat oil in a large skillet over high heat, and add the chile mixture. Reduce heat to medium, and cook for 1 minute. Gently stir in the Mushrooms and cook for 2 minutes. Set aside and allow to cool. Cut an opening in the side of tofu and stuff with mushrooms. Place on pan and cook 5-7 minutes and serve warm. Top with a red chili- ginger glaze when serving and garnish with chopped cilantro

TOFU- AND WALNUT-STUFFED MUSHROOMS

Tofu- and Walnut-Stuffed Mushrooms image

Categories Mushroom Nut Soy Appetizer Bake Sauté Cocktail Party Low Fat Vegetarian Healthy Vegan Self Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free No Sugar Added Kosher

Yield Makes 12 mushrooms

Number Of Ingredients 12

Ingredients

1 medium onion, diced small
2 cloves garlic, peeled and finely chopped
1/4 cup olive oil
14 oz firm tofu, frozen and then defrosted (Freezing changes texture to a more meaty substance that soaks up flavor. Freeze in plastic wrap, thaw and pat dry with paper towel to remove excess water.)
1/2 tsp dried rosemary, crumbled
2 small tomatoes, finely chopped
1/3 cup ground walnuts
2 tsp mellow miso, or more for stronger flavor (available at health food stores)
1/2 tsp balsamic vinegar
2 tbsp tomato paste
12 large, fresh cremini or white mushrooms, wiped clean, stems removed
1/4 cup chopped green onions

Steps:

Preheat oven to 350°F. In a large skillet, sauté onion and garlic in 2 tbsp oil, with a pinch of salt, until tender. Crumble tofu over onion and sauté another 5 minutes. Add rosemary and tomatoes and cook on low heat about 10 minutes or until mixture is fairly dry. Add walnuts, miso, vinegar, tomato paste, and salt and pepper to taste. Drizzle remaining 2 tbsp oil over mixture. Place mushrooms in a baking dish and fill each with about 1 tbsp stuffing, using a spoon and pressing firmly to pack. Bake 20 minutes. Remove and top each hors d'oeuvre with a sprinkle of green onion. Serve warm.

POMEGRANATE STUFFED MUSHROOMS TOFU

Pomegranate Stuffed Mushrooms Tofu image

From Feasting on Raw. Note if you haven't tried tofu before marinate over night in favorite dressing such as blue cheese.

Provided by That is Dr House to

Categories Grains

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs button mushrooms
1 1/2 lbs tofu
3 ounces crumbled blue cheese
1 cup soaked grain
1/2 cup pomegranate seeds, divided
1 cup crushed black walnut
1/3 cup onion, finely chopped
1/4 cup green pepper, finely chopped
2 tablespoons oil
1 head lettuce, shredded

Steps:

Chop mushroom stems, set asidee.
Pat tofu dry and mush it with fork then blend cheese with it.
Add grain, mushroom stems and 1/4 cup seeds. Divide mix into 6 and shape flat patties.
In separate bowl, combine walnuts, onions, peppers and oil. Mix well. Stir in remaining seeds. Stuff button mushrooms with filling.
Sprinkle each with lettuce. Place on lettuce bed.

Nutrition Facts : Calories 349.1, Fat 26, SaturatedFat 4.7, Cholesterol 10.7, Sodium 233.2, Carbohydrate 15, Fiber 4.8, Sugar 7.1, Protein 21.6

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