Tantalizing Tofu
I began making this recipe when our kids were in elementary school and it was difficult to find vegetarian food that they loved. This recipe, adapted from “Friendly Foods” by Brother Ron Pickarski, is a vegan comfort food delight. Even tofu haters have found Tofu Swiss Steak to be delicious.
Tofu Swiss Steak
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
This vegan comfort food is a satisfying cold winter day dish. It reheats perfectly for leftovers or lunch.
Course:
Main Course
Cuisine:
Farm Fresh and Vegetarian
Ingredients
- 1 Tbl sesame oil
- 2 Tbl olive oil
- 8 ounces crimini or other mushrooms sliced
- 1 onion halved and sliced into ¼” wide pieces
- 1 green bell pepper diced
- 1-2 garlic cloves minced
- 1 tbl dried basil or ½ bunch fresh chopped
- ¼ cup dark barley or other miso
- ¼ cup water
- 1 pint tomato puree
- 1 cup water
- dash multi-colored peppercorns ground
- 4 fresh tomatoes seeded and chopped, or ½ pint of chopped canned tomatoes
- 4 tbls Shoyu or Tamari sauce
- 1 box firm tofu sliced into ¼” strips for frying
- ¼ cup olive oil
- 1 tbls sesame oil
Instructions
-
Pour the Shoyu or Tamari soy sauce over the slices of tofu and allow to marinate while prepping the rest of the ingredients. -
Preheat oven to 350 F.
-
Using medium high, heat the sesame and olive oils in a large frying pan. Saute the mushrooms, onions, garlic and bell peppers with the basil until tender crisp, about minutes. -
Dissolve the Miso in ¼ cup water. Add the miso, tomato puree, 1 cup water, ground pepper and fresh tomatoes. -
On medium heat, simmer the vegetables until tender and the sauce is thickened. -
Meanwhile, on high heat, reducing to medium high, fry the marinated tofu slices in the remaining olive oil and sesame oil in a large skillet until both sides are golden brown. -
Place a little sauce in a medium baking dish which has a lid, place the tofu on the sauce, and cover with remaining sauce. Cover the dish and bake at 350 degrees F for 30-40 minutes. -
Serve with mashed potatoes.
