Tofu & Mushrooms
Recipe: #2953
November 22, 2011
Categories: Tofu/Soy, Garlic, Mushrooms, Oven Bake Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"I am not a vegetarian but I quite enjoy this recipe as a meatless meal. I like to use Bragg Soy Sauce. It is the lowest in sodium. Try adding some turmeric over the ginger/garlic just before the mushrooms."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (147.1 g)
- Calories 116.1
- Total Fat - 5.7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 1877.8 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 4.2 g
- Sugars - 1 g
- Protein - 10.2 g
- Calcium - 381.6 mg
- Iron - 6.3 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven 375 f.
Step 2
Lightly spray an oven proof pan with oil. The pan should be large enough to hold the tofu single layer.
Step 3
Place tofu on the pan in a single layer.
Step 4
Drizzle with 2 tablespoons of the soy sauce.
Step 5
Sprinkle on the the ginger and garlic.
Step 6
Drizzle with 2 tablespoons soy.
Step 7
Cover with the sliced mushrooms.
Step 8
Drizzle on the remaining 2 tablespoons of soy sauce.
Step 9
Sprinkle with the parsley.
Step 10
Place in oven, center rack for 15 minutes.
Tips
No special items needed.
0 Reviews
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