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Vegetables, Grains Swiss Vegetable 4 Servings

INGREDIENTS

2 tb Sesame oil or canola oil
1 1/2 c Sliced fresh mushrooms
1 c Sliced onion
1 c Diced green bell pepper
2 tb Minced garlic
1 tb Chopped fresh basil
1/4 c Dark barley miso; dissolved in
1/4 c Water
2 c Tomato puree
1 c Water
1/4 ts Black pepper
4 Tomatoes; blanched, peeled, seeded and chopped (optional)
2 tb Tamari
4 Pieces firm tofu; 2 ounces each
1/4 c Sesame oil

INSTRUCTIONS

Note: You may substitute .33 cup soy sauce (don't add water) for the
barley miso, and seitan for the tofu
Heat the 2 tablespoons of sesame or canola oil in a medium saucepan.
Saute the mushrooms, onion, bell pepper and garlic with the basil for 5-8
min.  Stir in the dissolved miso.  Add the tomato puree, water,black pepper
and optional tomatoes.  Simmer for 5 min.
Pour the tamari evenly over the tofu.  Marinate about 10 min.  Heat the
0.25 cup sesame oil in a skillet.  Saute the tofu on both sides until
golden brown, 2-3 min.
Put a bit of the sauce in a baking dish 8 inches square.  Put the tofu on
the top; cover with the rest of the sauce.  Cover the dish.  Bake at 350
degrees for 20-25 min.  Serve with mashed potatoes and a green vegetable or
over noodles.
Note: This recipe, developed by Ron Pickarski, was given to me in a
newspaper clipping by a co-worker.  Rather than tofu, I used seitan that I
had bought in the produce section of the grocery store. It is a relatively
quick meal to put together that even my carnivorous roommate enjoys. As
this is one of only two recipes using seitan that I have, I should
appreciate anyone sharing others that they may have.
:-)
KATHLEEN.G.KIDD@DARTMOUTH.EDU
(KATHLEEN G. KIDD)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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