Rationale: high in protein, make-ahead, leftovers make a great lunch, gluten free
Variations: use gluten free low sodium tamari to make this gluten free
Serving suggestions: Serve over rice or pasta of choice. We use black bean pasta, edamame pasta, brown rice or just plain noodles when company comes over (unless they are health nuts too!) This is one of my kids favorite recipes.
1 box SILKEN tofu (the kind that’s vacuum packed, not in water, I buy Mori-Nu at Costco)
1/2 cup water
3 Tablespoons fresh lemon juice
3 Tablespoons soy sauce OR low sodium tamari
2 Tablespoons tahini
2 small cloves garlic, or 1 big clove, we aren’t cooking it so go easy!
1 inch fresh ginger, or to taste
1 red onion, minced
1 pound portabella mushrooms, sliced
1 teaspoon oregano
Fresh Parsley, chopped, for garnish (optional)
Prepare rice following package instructions.
Put all the sauce ingredients in the blender and blend on high until perfectly smooth.
Add onion to pan with a touch of water and “water sauté” for 3 minutes. Add mushrooms and oregano and cook until the mushrooms had released their fluid and it has evaporated.
Stir the sauce into the mushroom mixture and pour over your rice or other base. I sometimes put it on pasta or over zoodles (noodles made from zucchini with a spiralizer).