Vegan Mother Hubbard has published this wonderful Scrambled Tofu Bake recipe – may we recommend our Edward & Sons Organic Panko?:
- olive oil for sauteing
- 1 leek, halved, thinly sliced, and washed thoroughly
- 4-6 shallots, minced
- 1 small or 1/2 medium/large head garlic, minced
- 1/2 cup corn
- 2 lb mushrooms, cleaned and sliced
- 1 1/2 blocks tofu, cubed (about 1/2 inch)
- 4-6 sun dried tomatoes (oil packed), finely chopped
- 1/2 cup plain soy yogurt or vegan sour cream
- 1/3 cup nutritional yeast
- 2 tbsp dijon mustard
- 1 tbsp dill
- salt and pepper to taste
- 1/2 cup panko bread crumbs (try Edward & Sons Organic Panko)
- 1/4 cup nutritional yeast
- 1 tsp salt
What You Need To Do
- In a skillet, saute leek, shallots and garlic, in a small amount of olive oil, until they are softened. Add the corn to the skillet and continue to cook the ingredients are starting to brown. Transfer to a large casserole dish. Saute the mushrooms in the same pan, until the water cooks out and they begin to brown. You may need to cook the mushrooms in two batches. Add the mushrooms to the casserole dish. Add tofu, tomatoes, yogurt, nutritional yeast, mustard, dill, salt and pepper to the casserole dish and mix everything to combine.
- In a small dish mix the panko, nutritional yeast and salt. Sprinkle on top of the tofu.
- Bake the tofu at 350 degrees until heated through and the topping is browned. This can be refrigerated for 2-3 days prior to baking.
- I served the tofu with a side of brown rice and orange, yellow, and purple carrots that were lightly glazed.
There are all kinds of variations that could be made to this dish. In place of leeks and/or shallots, you could use white, yellow, red or green onions. You could add fresh tomatoes or canned diced tomatoes in addition to the sun dried tomatoes or in place of them. You could use a variety of mushrooms or leave the mushrooms out, although you’d have to be crazy to do that. You could add other veggies like grated carrots, peas, spinach, or broccoli. You could really use any herbs you like, in place of or in addition to the dill. Also, if you don’t have time to bake the dish, you could make the entire recipe in a large skillet on the stove top and just leave off the panko topping. I often use the basic concept of this recipe, but just add whatever is in my fridge at the time. It’s a great way to use up tidbits of leftover ingredients (that’s how I ended up adding in the tomatoes).
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Republished by EdwardandSons.com