Tofu and sundried tomato vegan stuffed mushrooms

Name: Tofu and sundried tomato vegan stuffed mushrooms
Yield: 1 serving
Ingredients: ½ cup of sundried tomatoes; 1 purple onion; 500 grams of white button; 1 block of tofu; 2 teaspoon salt; pepper; 1 teaspoon chili; 1 Tb dry oregano; 3 Tb fresh basil; 2 garlic cloves; 1 teaspoon balsamic/ red wine vinegar; ¼ - ½ cup vegan cheese

User Reviews

5.0

9 reviews

Excellent

Course
Appetizer
Cuisine
International

Tofu and sundried tomato vegan stuffed mushrooms

Ethan Patterson

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Dairy- and grain-free, these appetizers are juicy, piquant, and full of fresh flavours. The sundried tomatoes are soaked until they regain their puffed, chewy lustre, while the mushroom stems are chopped and cooked down until their juices flow, flavouring the textureless bean curd with the essence of umami. A splash of balsamic vinegar and a tossing of oregano and basil makes each mushroom a memorable, inspiring bite. These make a great party appetizer.

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Ingredients

½ cup of sundried tomatoes
1 purple onion
500 grams of white button cremini, or portobella mashrooms
1 block of tofu soft, firm, or extra firm are all good in this filling
2 teaspoon salt
pepper to taste
1 teaspoon chili
1 Tb dry oregano or 3 Tb fresh
3 Tb fresh basil
2 garlic cloves
1 teaspoon balsamic/ red wine vinegar
¼ - ½ cup vegan cheese grated, to top

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Instructions

Soak sundried tomatoes in boiling water for 10-15 minutes, until they become soft again. Chop sundried tomatoes finely, but still allowing for their texture to come through.
Remove mushroom stems and set aside. Clean mushrooms well (this depends on how you like to do it. Some use a pastry brush; others peel the 'shrooms. I like to wipe them clean with a wet paper towel. But I feel strongly against washing them - it ruins their texture). Chop stems finely, leave mushroom caps whole.
Drain tofu and chop finely.
Chop onion finely. Sauté until it becomes translucent, about five minutes. Add chopped mushroom stems and sauté another five minutes, until they start to give out juices. Add sundried tomatoes and tofu. Let cook for about 10 minutes on medium heat, letting the juices intermingle.
Chop garlic and add. Add all spices, herbs and balsamic vinegar. Cook on medium-high heat for 10-15 minutes, stirring often, until mixture dries out a bit and the tofu colours.
Preheat oven to 375F.
Line a baking sheet with aluminum foil. Stuff mushrooms and arrange them on sheet. Top with grated vegan cheese. Drizzle with a bit of olive oil. Bake for 8-10 minutes.
Right before serving, broil/grill mushrooms at 400F for three minutes, to heat up the cheese. Sprinkle some chopped basil on top right before serving.