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Recipes by Category
Tofu with Mushrooms and Miso

Serves 4

  • 3/4 lb firm tofu, diced into inch cubes

Set aside, let drain

  • 1 TBSP oil
  • 1 clove garlic, crushed
  • 1 small onion, chopped
  • 1 medium green pepper, chopped
  • 12 small mushrooms, sliced
  • 1 TBSP dried basil
  • pinch salt

Heat oil, saute everything over medium heat for about 5 minutes, stirring frequently.  Add tofu, saute 5 minutes more.

  • 2 TBSP miso
  • 1/4 cup water

Whisk together until smooth, then add:

  • 2 TBSP fresh parsley, minced
  • 1 TBSP cider vinegar

Pour the miso mixture over the saute, turn off the heat.

Note: Miso is fermented soy paste (it tastes better than it sounds) and is available in most health food or oriental stores. It keeps well in the fridge.