hipsterfood:

this is one of the best meals you could make this fall! and it’s so versatile you could eat it at every meal of the day (i’m considering it.) it also includes two of your least favorite foods - mushrooms and tofu. but trust me, after this meal, your minds will be changed about them. (or at least, i hope.)
tofu and mushrooms are both hated, i believe, because of their texture first and foremost. you can completely change your view of both foods if you properly prep and cook them. mushrooms are easily overdone and tofu is always underdone, so try switching those roles; barely touch the mushrooms and go crazy on the tofu. here’s how!
first, prep your tofu. using extra-firm tofu, drain out the water and press the block. (read this post if you’re not sure what you’re doing.) after it’s pressed for at least 30-40 minutes, it should have a very dense texture, not soggy or slimy. chop it into pieces slightly larger than bite-size, and place them in a pan with some soy sauce, olive oil, and vegetable broth, just enough liquid to coat the bottom of the pan.
now, here’s where the next pitfall of tofu comes in - flavor. most all people think tofu is a bland, flavorless hunk of mystery. the beauty of tofu is that it can take the flavor of whatever you want it to - this is fun, in my opinion. you can add in whatever spices you like, and as long as you don’t put in too much cayenne or salt, you should always be fine.
so what you’ll want to do is COMPLETELY coat the tops of the tofu in as much spice as you can: oregano, thyme, sage, parsley, tarragon, and roasted garlic are always safe bets. sprinkle on sea salt and some pepper and let cook for 5-6 minutes, then flip everything. once the liquid cooks away, add in more soy sauce and/or vegetable broth as needed. you’ll want all the sides of the tofu to be a little crispy, and each piece to be very firm and chewy. altogether, on medium heat it should take 10-12 minutes, stirring (and tasting) occasionally.
now for the mushrooms, all you’ll really need to do is steam them quickly, maybe 3-4 minutes. they should soften just slightly, and warm up nicely.
so what do you DO with these? we went two ways - one for lunch, the other for dinner. (consider this one of those “wear it two ways!” fashion posts, except it’s with some really tasty food.)

for lunch: pair them with some lentils and wild rice. the starchy lentils and chewy rice go really well with the bold tofu flavors. (this is also a great meal to take on the road or to school or work.)

for dinner: stuff them in some pasta! we put them in these pasta shells with some cashew cheese mixed with 1/8 cup of nutritional yeast. you could also cover them with some tomato sauce if you wanted. (this was a huge hit, they turned out so so well!)
serve both ways with some apple cider, eat outside in the last warm days of the year, and enjoy :)

hipsterfood:

this is one of the best meals you could make this fall! and it’s so versatile you could eat it at every meal of the day (i’m considering it.) it also includes two of your least favorite foods - mushrooms and tofu. but trust me, after this meal, your minds will be changed about them. (or at least, i hope.)

tofu and mushrooms are both hated, i believe, because of their texture first and foremost. you can completely change your view of both foods if you properly prep and cook them. mushrooms are easily overdone and tofu is always underdone, so try switching those roles; barely touch the mushrooms and go crazy on the tofu. here’s how!

  • first, prep your tofu. using extra-firm tofu, drain out the water and press the block. (read this post if you’re not sure what you’re doing.) after it’s pressed for at least 30-40 minutes, it should have a very dense texture, not soggy or slimy. chop it into pieces slightly larger than bite-size, and place them in a pan with some soy sauce, olive oil, and vegetable broth, just enough liquid to coat the bottom of the pan.
  • now, here’s where the next pitfall of tofu comes in - flavor. most all people think tofu is a bland, flavorless hunk of mystery. the beauty of tofu is that it can take the flavor of whatever you want it to - this is fun, in my opinion. you can add in whatever spices you like, and as long as you don’t put in too much cayenne or salt, you should always be fine.
  • so what you’ll want to do is COMPLETELY coat the tops of the tofu in as much spice as you can: oregano, thyme, sage, parsley, tarragon, and roasted garlic are always safe bets. sprinkle on sea salt and some pepper and let cook for 5-6 minutes, then flip everything. once the liquid cooks away, add in more soy sauce and/or vegetable broth as needed. you’ll want all the sides of the tofu to be a little crispy, and each piece to be very firm and chewy. altogether, on medium heat it should take 10-12 minutes, stirring (and tasting) occasionally.
  • now for the mushrooms, all you’ll really need to do is steam them quickly, maybe 3-4 minutes. they should soften just slightly, and warm up nicely.

so what do you DO with these? we went two ways - one for lunch, the other for dinner. (consider this one of those “wear it two ways!” fashion posts, except it’s with some really tasty food.)

for lunch: pair them with some lentils and wild rice. the starchy lentils and chewy rice go really well with the bold tofu flavors. (this is also a great meal to take on the road or to school or work.)

for dinner: stuff them in some pasta! we put them in these pasta shells with some cashew cheese mixed with 1/8 cup of nutritional yeast. you could also cover them with some tomato sauce if you wanted. (this was a huge hit, they turned out so so well!)

serve both ways with some apple cider, eat outside in the last warm days of the year, and enjoy :)

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    NOM NOM NOM! I’m totally going to make the stuff shells!