Maitake, Fava bean tofu, celery root & potato puree. 420 calories, 46g protein per serving.
There may be a slight variation in the calories/protein due to me winging the marinade and sizes of veg. Serving size 2c purée, 1 maitake mushroom, 3 slices fava bean tofu. Recipe in comments.
by comeflyaway70
2 Comments
Powerful_Dog7235
recipe is not in comments & i really want it!!
comeflyaway70
Purée: 3 medium red potatoes 1 celery root 1/2 onion Chop and boil 30 minutes in salted water. Drain and blend with 1/2c plant milk (I used soy), 1tbs plant butter (I used Miyokos) and 2tbs yogurt ( I used kite hill Greek style). You can save some of the boiling water and add to further thin if needed. Salt & pepper to taste
Tofu: 1 block Big Mountain Fava Bean Tofu sliced into 6 rectangles. Marinade: 1c hot water 1/4c white wine Thyme Onion powder Garlic powder Veg bullion cube Combine and marinate tofu for 1 hour
Mushrooms: 1 large maitake broken into large chunks 3 garlic cloves 1tbs oil (I used avocado) Salt, pepper, red pepper to taste
Heat an oven proof skillet at 375, when hot, remove from oven and coat with oil. Add the mushrooms and garlic cloves to the skillet and season, put back in oven for 15 minutes.
While in oven, prepare a sheet pan with parchment paper and add the tofu slices.
At the 15 minute mark remove the skillet and use half the tofu marinade to baste the mushrooms. Put back in oven, and put the sheet pan with/tofu in the oven at the same time. After 10 minutes turn the tofu and add remaining marinade to the tofu and put back in the oven. 10 minutes later remove both the mushrooms and tofu and plate. Make the purée while the other ingredients are cooking.
The purée is 6 servings, so you’ll have 4 servings leftover.
I hope this is clear, I’m not the best recipe writer!
2 Comments
recipe is not in comments & i really want it!!
Purée:
3 medium red potatoes
1 celery root
1/2 onion
Chop and boil 30 minutes in salted water.
Drain and blend with 1/2c plant milk (I used soy), 1tbs plant butter (I used Miyokos) and 2tbs yogurt ( I used kite hill Greek style). You can save some of the boiling water and add to further thin if needed.
Salt & pepper to taste
Tofu:
1 block Big Mountain Fava Bean Tofu sliced into 6 rectangles.
Marinade:
1c hot water
1/4c white wine
Thyme
Onion powder
Garlic powder
Veg bullion cube
Combine and marinate tofu for 1 hour
Mushrooms:
1 large maitake broken into large chunks
3 garlic cloves
1tbs oil (I used avocado)
Salt, pepper, red pepper to taste
Heat an oven proof skillet at 375, when hot, remove from oven and coat with oil. Add the mushrooms and garlic cloves to the skillet and season, put back in oven for 15 minutes.
While in oven, prepare a sheet pan with parchment paper and add the tofu slices.
At the 15 minute mark remove the skillet and use half the tofu marinade to baste the mushrooms. Put back in oven, and put the sheet pan with/tofu in the oven at the same time.
After 10 minutes turn the tofu and add remaining marinade to the tofu and put back in the oven.
10 minutes later remove both the mushrooms and tofu and plate.
Make the purée while the other ingredients are cooking.
The purée is 6 servings, so you’ll have 4 servings leftover.
I hope this is clear, I’m not the best recipe writer!