Tofu, Spinach and Mushrooms

[Guest guest]

Tofu, Spinach, and Mushrooms

About 4 servings

 

sunflower or other light oil for sautéeing

1 pound firm Chinese-style tofu, drained

2 medium onions, in thin half-moons

salt to taste, optional

1 10-ounce package button mushrooms, sliced

3/4 cup water, apple juice, or white grape juice

1 Tablespoon tomato paste

1 teaspoon tamari soy sauce (wheat free if necessary)

2 teaspoons ground thyme

2 10-ounce packages frozen chopped spinach, thawed and drained

1/2 cup pine nuts (pignoli)

1 teaspoon extra virgin olive oil

2 cups cooked (gf) pasta, rice, or mashed potatoes

 

*Heat a thin coating of oil in a large, heavy skillet. Slice the tofu into

one-quarter inch thick slices. Place into the skillet and pan-fry over

medium heat until lightly golden; turn and fry other side. Remove from

skillet and drain on paper towels; set aside.

 

*Coat skillet with fresh oil. When hot, add onions, salt lightly, and

stir-fry over medium heat until soft. Add the mushrooms and continue

stir-frying for another two minutes. Stir in the sherry, tomato paste,

tamari, and thyme.

 

*Mix well with the vegetables, then lower the heat, cover, and simmer for

five minutes. Uncover and add the spinach, breaking it apart and mixing it

in well. Allow to simmer uncovered another five minutes or so until the

liquid is reduced -- leave about a half-cup of liquid in the pan. Optionally

add salt to taste.

 

*Stir in the pine nuts and olive oil, mix well, and heat through for about a

minute. Place pasta, rice, or mashed potatoes and the pan-fried tofu on a

plate and top with the spinach and mushroom sauce.

 

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