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Mushroom & tofu salad on wheat

December 10, 2009

Stretching out the week’s groceries lead to this creation for a quick + tasty dinner.

Mushroom & tofu salad on wheat

1 leek
2 portabello mushroom caps
1 garlic clove
1 block of extra firm tofu
1 tablespoon of Braggs or tamari
1 tablespoon olive oil
salt + fresh ground pepper (to taste)
1/2 cup Vegenaise
a few fresh basil leaves
toasted wheat bread
mustard + Sriracha for condiments

Cut mushrooms and tofu into 1″ pieces. Trim and wash leeks, chop garlic and basil leaves. Sauté the leeks and mushrooms together on a medium heat in olive oil for 1 minute, cover and let cook over medium heat for another 2-3 minutes. Uncover and add tofu cubes. Cook for a minute, then add the garlic, Braggs and pepper. Cook, stirring often for another 7 minutes or until the tofu is browned. Remove from heat and place mix in a bowl. Add Vegenaise, basil and salt and pepper to taste. Serve warm on crispy bread.

Makes about 6 open-face sandwiches.

This recipe would also make a good party appetizer with melba toast, although I would reccommend chopping ingredients into smaller pieces if you were to serve this as an appetizer. The recipe works either warm or cold. And it’s gluten-free (except for the bread). I bet this would be great on an english muffin

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