Crusty Lemon Tofu with Wild Mushrooms

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Crusty Lemon Tofu with Wild Mushrooms

 

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Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

2 tablespoons olive oil

1 1/2 tablespoons rice vinegar

1 tablespoon water

2 teaspoons honey

2 lemons

1 cup dry bread crumbs

2 tablespoons dried beefsteak leaves or finely minced

dulse

1/2 teaspoon nutmeg

6 ounces chanterelle mushrooms

6 ounces tree oyster mushrooms

6 ounces button mushrooms

3 tablespoons butter or oil -- (3 to 4)

1/4 teaspoon salt

2 egg whites -- lightly beaten, OR 1 1/2 tablespoons egg

replacer mixed with 1 tablespoon olive oil and 4 tablespoons cold water

1/4 cup finely diced red pepper

 

Yield: 4 servings * Prep Time: 25 minutes * Cooking Time: 20 minutes

 

This is a simple preparation based on the classic French " Anglaise " method for

breading foods. If you do not include eggs in your diet, you may substitute egg

replacer (available at natural foods stores) for the egg whites. For a more

succulent dish (which is slightly higher in fat), you can brown both tofu and

mushrooms in butter or oil. If you prefer a lighter taste and wish to save on

fat calories, broil the tofu and cook the mushrooms in stock.

 

1. Drain the tofu and cut it into 3/4-inch-thick pieces. Place them on a dean

kitchen towel, cover with a second towel and place a cutting board on top of

this. Allow the tofu to drain for 30 minutes. (This step may be skipped,

although without pressing, the tofu is more fragile and may begin to fall apart

as it is cooked.)

 

2. In a 9-inch square baking dish, combine the 2 tablespoons olive oil, rice

vinegar, water, and honey and stir to mix. Quarter each slice of tofu into

triangles, place them in the dish with this olive oil marinade, turn and set

aside for at least 1 hour. The tofu may marinate, covered and refrigerated, for

up to 3 days before proceeding with the recipe.

 

3. Grate the zest from one of the lemons and place it in a small mixing bowl.

Add the bread crumbs to the lemon zest, then stir in the beefsteak leaves and

1/4 teaspoon nutmeg, then set this aside. Squeeze the juice from the now

zestless lemon into a small bowl, then cut the second lemon into wedges. Set

these aside.

 

4. Clean the mushrooms well, according to directions on page 35. Leave small

chanterelles whole, slice larger ones. Break the tree oysters into small

dusters, or if they are large, slice them. Slice the button mushrooms into

1/4-inch-thick slices.

 

5. In a 10-inch skillet, heat 1 tablespoon of butter over medium heat until hot,

but not smoking. Add the mushrooms and cook, tossing and stirring constantly,

until they have all just begun to soften on the exterior, about 11/2 minutes.

Pour he lemon juice over them. Season with the remaining 1/4 teaspoon nutmeg and

he salt. Reduce the heat to medium and continue to cook, stirring often, until

he mushrooms are soft and their juices have just evaporated, about 10 minutes.

 

6. Meanwhile, dip the tofu first in the egg white or egg replacer, then coat

each piece with the bread crumb mixture. Heat the remaining butter in a separate

skillet over medium heat. Cook the tofu, turning once, until it is lightly

browned on both sides, about 6 minutes.

 

7. Transfer the mushrooms to individual plates or one large serving plate.

arrange the tofu on top of the mushrooms and sprinkle the red pepper over this.

Garnish the dish with lemon wedges.

 

 

 

Source:

" New Vegetarian Classics: Entrees, ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 417 Calories; 14g Fat (27.4% calories

from fat); 19g Protein; 64g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

411mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 6 1/2 Vegetable;

0 Fruit; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0