Tofu Baby Bokchoy Portobello Saute Recipe

Tofu baby bokchoy portobello saute

I was in a hardcore vegan mood when I whipped up this dish. It came out so fabulous I decided to commit it to blog memory. A perfect complete vegan and gluten-free meal. Your large skillet will be your best friend. Skillet-roasting is the way to go!

I recently fell in love with a few seasonings.

I must share them with you, as they became my best friends on those occasions where I am short on time and looking for a quick but perfect fix:

• Ground hickory smoke. One of my friends exclaimed at my door, who’s cooking with bacon? It smells that good! Pure smoke flavor and nothing else. A little goes a long way.
• Truffle salt. Don’t be afraid of sprinkling it everywhere, you won’t tire of it. And this is the real deal
• New York Shuk Spices: Their mixtures are fabulous; I especially love the Baharat and the Hawayidj

Tofu baby bokchoy portobello saute is versatile

The dish is tofu-centered, so it stays. But you could use swiss chard or nappa cabbage instead of baby bokchoy; and you could use other mushrooms, or even tomatoes and zucchini instead of the portobello. And so on.

I love the spicy Chickpea Croutons

Delicious not only as a topping to side dishes and salads, but on their own as a snack, just as you would use nuts or seeds. They are a snap to make (see below), but you could easily use brown rice or other grain if you have it on hand.

Look for Super Firm Tofu:

It is amazingly dense, and will never let you down during cooking; it will hold its shape perfectly.

Ingredients

3 cups canned chickpeas, thoroughly drained

1 tablespoon olive oil

1-2 tablespoons hawayidj or baharat, or a combination (curry would be great too)

Salt to taste (go lightly as canned chickpeas taste salty)

1/3 cup olive oil, divided

2 pounds super firm tofu, cut the short way in 1/2 inch slices

4 large portobello mushrooms, sliced

8 baby bokchoy, cut in half

2 teaspoons hickory smoke powder

Truffle salt to taste

Instructions