Judy Spencer
CSMS Magazine
Try this one and let us know in the comment box below.
Ingredients
1 block (14 oz) firm tofu or 2 cups oyster mushrooms, cut into large chunks
2 tbsp olive oil
2 tbsp vegan butter
1 small onion, finely chopped
3 cloves garlic, minced
2 tbsp tomato paste
½ cup red wine vinegar
½ cup dry white wine or vegetable broth
1 cup unsweetened plant-based cream (oat, cashew, or coconut)
1 tsp Dijon mustard
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
1 bay leaf
½ tsp salt (or to taste)
½ tsp black pepper
Fresh parsley, for garnish
Instructions
Prepare the tofu/mushrooms
If using tofu, press it for 15 minutes to remove excess water, then cut into large pieces.
If using oyster mushrooms, tear them into large chunks.
Heat 1 tbsp olive oil in a pan and sauté the tofu/mushrooms until golden brown on all sides. Remove and set aside.
Sauté the aromatics
In the same pan, add 1 tbsp olive oil and the vegan butter.
Sauté the onion over medium heat until soft (about 3-4 minutes).
Add the garlic and cook for another minute.
Build the sauce
Stir in the tomato paste and cook for 1 minute.
Pour in the vinegar and wine, scraping up any bits from the pan.
Add thyme, bay leaf, salt, and pepper. Simmer for 5 minutes until slightly reduced.
Finish with cream
Stir in the plant-based cream and Dijon mustard. Mix well.
Return the tofu/mushrooms to the pan, coating them in the sauce.
Simmer for another 5-7 minutes until everything is heated through and the sauce thickens.
Serve
Remove the bay leaf and garnish with fresh parsley. Serve with crusty bread, mashed potatoes, or over rice.
Also, see: Lentil Soup with Whole Grain Bread Recipe
