Tofu and Mushroom Masala

Posted by Chef Jenny Brewer in Recipes
Yummy, Healthy Food Makes Me SO Happy!
Super ‘Shrooms!
Researchers at the University of Illinois found that mushrooms are rich in dietary fibers that lower cholesterol and beta-glucan, a long-chained starch that boosts the immune system. And it isn’t just the exotic mushrooms that are good for you. A 2001 study in the Journal of Nutrition found that white button mushrooms suppressed breast cancer growth in postmenopausal women by reducing estrogen production.

Tofu and Mushroom Masala

Serves 4-6

Preparation Time
20 mins

Cooking Time
20 mins

2 Tablespoons coconut oil
1 small yellow onion, chopped
2 cloves garlic, minced
2 fresh anaheim chilies, seeded and chopped (these are the long, thin green ones)
16 oz extra firm tofu, cut into chunks
1 Tablespoon tamari
1/2 lb white button mushrooms, cut in half
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon turmeric
3 small tomatoes, finely chopped
salt and pepper to taste
1/2 cup fresh cilantro, chopped

In a large skillet with a lid, melt the coconut oil over medium heat. Add the onions, garlic and chilies and cook for 3-5 minutes or until onion is clear. Add the tofu chunks and tamari and stir to coat. Cook for a few minutes more.

Add the mushrooms and the spices, stirring so spices are incorporated. Cover and cook for 3-5 minutes. Meanwhile, chop tomatoes and add them and any liquid they release to the pan along with a sprinkle of salt and pepper. Again, cover, lower the heat and cook for about 10 minutes until the mixture is liquidy. Keep the mixture simmering on low until ready to serve (the longer it simmers the more flavor the tofu will have- but it is ready to eat now.)

When ready to serve, remove from the heat and stir in the fresh cilantro and enjoy with brown rice! YUM!

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I hope you enjoy using this recipe as much as I have enjoyed creating it for you! Until next week, Eat well, Be well and LOVE every bite!

~Jennifer

Cereal guy

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