Yields 4 servings
Ingredients:
¼ cup low-sodium chicken or vegetable broth
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
4 teaspoon fresh rosemary leaves, chopped
2 cloves garlic, minced
¼ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 lb mushrooms (white, cremini, shiitake or a combination), halved (stems removed from shiitakes)
1½ package extra-firm tofu (14 to 16 oz per pkg), drained
Olive oil cooking spray
Option: Try swapping in a fish fillet for the tofu. Halibut or salmon works best. Or experiment with different herbs, such as thyme, oregano and marjoram.
Instructions:
- Preheat broiler. Arrange 1 rack 4 inches below heat element and another rack in bottom third of oven.
- In a small bowl, whisk together broth, vinegar, Dijon rosemary, garlic, salt and pepper. Set aside 3 tbsp of the sauce. In a large bowl, toss mushrooms on a large rimmed baking sheet and set aside.
- Cut tofu lengthwise into 6 slices and pat dry with paper towels. Cut each slice in half diagonally, making 12 triangles. Coat a rimmed baking sheet with cooking spray. Arrange tofu on baking sheet and brush top of tofu with ½ tbsp reserved sauce.
- Place mushrooms on bottom oven rack and tofu on top oven rack. Cook for 6 minutes. Remove tofu (leaving mushrooms in oven), turn pieces over and brush with remaining 1½ tbsp reserved sauce. Return tofu to top rack and continue to cook until tofu is dry and browned and mushrooms are tender, about 6 more minutes.
- Divide tofu among plates and top with mushrooms. Drizzle with juices from baking sheet and serve.
Author: Clean Eating, March/April 2010
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