Herb Crusted Tofu with Mushrooms over Greens (adapted from a Revolt recipe: Herb Crusted Steak)
Makes 3 to 4 servings
One 12.3 oz package extra-firm Tofu
1/4 cup minced fresh garlic
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
kosher salt and ground pepper, to taste
1/4 cup extra virgin olive oil
1 cup sliced mushrooms
1/2 of a red onion, thinly sliced
1 red bell pepper, thinly sliced
Fresh mixed greens such as spinach, romaine lettuce, kale, etc.
Extra virgin olive oil and balsamic vinegar, to taste
Directions: Prep your tofu by removing as much moisture as possible and slice into thin pieces. Combine garlic, fresh herbs, salt and pepper, and olive olive together in a bowl. Lay out the tofu slices and coat each side thoroughly with the herb mixture, rubbing it in a bit. Put into a tupperware container and refrigerate overnight (for up to 24 hours).
Directions (cont): Slice up the onion, bell pepper, and mushrooms (zucchini is delicious here too). Place the sliced vegetables in a pan with a few tablespoons olive olive and lightly grill over medium heat. In another (large) pan cook the prepared tofu over medium high heat. There should be enough olive oil coating the slices, but if the tofu starts to stick at all add a bit more oil to the pan. Grill on each side, flipping as needed, until slightly crispy and golden brown. Arrange a mix of fresh greens in a bowl and top with a drizzle of both extra virgin olive oil and balsamic vinegar and toss. Top the greens with a portion of the warm vegetables and some slices of the grilled tofu.
Enjoy your mushroom paradise.