As a part of meatless Monday this week I made something I haven't eaten in quite some time, tofu. The extra firm tofu is paired with our Pastamore Rosemary with Roasted Garlic Dipping Oil and a side of mushrooms for a earthy and flavorful meal. The great part of tofu is that it will take up the flavor of any of our great oils.
Ingredients: serves 4
1 16 oz package - extra firm, tofu
1 10 oz package - baby portabella mushrooms
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
As needed - cooking spray
To taste - salt and black pepper
Directions:
1. Drain tofu and cut into 1/2" thick fillets. Place into zip top bag or baking dish with Pastamore Rosemary with Roasted Garlic Dipping Oil. Allow to marinate for 10-15 minutes. Rinse mushrooms and cut into quarters.
2. Heat a large frying pan on the stove over medium/medium-high heat. Once hot add the marinated tofu and Pastamore Rosemary with Roasted Garlic Dipping Oil to the pan. Cook until browned on each side, turning once during the cooking process. Season to taste with salt and black pepper.
3. Heat a medium pot on the stove over medium heat. Once hot, spray with cooking spray and add mushrooms. Cook until tender and season to taste with salt and black pepper.
4. Plate mushrooms and top with seared tofu.
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