Ingredients Jump to Instructions ↓

  1. 1 pkg of firm tofu drained and pressed canola oil salt pepper Sauteed mushrooms

  2. 2 pounds of crimini mushrooms , quartered

  3. 2 Tbs. olive oil salt and pepper to taste

  4. 1 tsp. rice vinegar

  5. 2 Tbs. sake ( I omitted this because I didn't have any ) Chimichuri

  6. 1 bunch flat leaf parsley ( Italian parsley )

  7. 8 cloves garlic , minced

  8. 3/4 cup extra virgin olive oil

  9. 1/4 cup red wine vinegar

  10. 1/4 lemon, juiced

  11. 1 Tbs. diced red onion

  12. 1 Tsp. dried oregano salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. How to make it For The Mushrooms: Combine mushrooms, oil, salt, and pepper. Saute on high heat, about 4 minutes then add vinegar and sake. Add more salt and pepper if desired. For The Chimichuri: In a food processor combine all ingredients and pulse until mixture is at sauce consistency. Season with salt and pepper to taste. For The Tofu: Cut tofu into 4 large peaces then cut in half to make into a total of 8 triangles. Heat canola oil in large pan and fry tofu until golden brown on each side. Season with salt and pepper. Top with sauteed mushrooms and chimishuri sauce.


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