Tofu Baby Bokchoy Portobello Saute Recipe

Tofu Baby Bokchoy Portobello Sauté

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 the tofu 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. Serve it with rice or roasted sweet potatoes

Look for Super Firm Tofu:

It is amazingly dense, and will never let you down during cooking; it will hold its shape perfectly. Any trouble getting super firm tofu, get extra firm, it will work great too!

Ingredients

• 1/3 cup olive oil, divided
• 2 pounds super firm tofu, cut across, and then diagonally, or cut in 1 inch cubes
• 4 large portobello mushroom caps, sliced
• 8 baby bokchoy, cut in half
• 1 teaspoon natural hickory smoke powder
• Truffle salt to taste

Instructions