Balsamic Tofu with Roasted Broccolini & Mushrooms in Balsamic Sauce

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2015-08-16 19.42.40

Balsamic Tofu with Roasted Broccolini & Mushrooms in Balsamic Sauce

  • Servings: 4-6
  • Difficulty: easy
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Balsamic tofu paired with roasted broccolini and mushrooms and served over Jasmine rice


Tofu Marinade

  • 1 block extra firm tofu, pressed and cubed
  • 3 tbsp balsamic vinegar
  • 1 tsp Italian seasoning
  • salt and pepper, to taste
  • 1-2 tbsp additional balsamic vinegar

Directions

  1. Cut tofu into long match sticks then into small cubes.
  2. Add 3 tbs. balsamic vinegar, 1 tsp. Italian seasoning and ½ tsp. salt to a bowl with a cover.
  3. Add tofu cubes. Cover and shake. Marinade 30 minutes – 2 hours.
  4. Minutes before you are ready to cook, preheat the oven to 400 degrees F. Take tofu out of refrigerator to come to room temperature, Shake container again.
  5. Once oven is preheated, place parchment paper on a baking sheet. Spray with nonstick spray.
  6. Add tofu to the parchment paper. Bake 30-35 minutes.
  7. Once crispy, take out of oven and add 1-2 additional tablespoons of balsamic vinegar and a pinch of salt. Stir.

Roasted Broccolini with Mushrooms in Balsamic Sauce

  • 1 lb broccolini (2 bunches) – ends trimmed
  • Olive oil
  • 1 shallot – finely sliced
  • 1/2 lb thinly sliced baby portobello mushrooms
  • dab of unsalted vegan butter
  • 2 tbsp balsamic vinegar
  • 3 tbsp vegetable broth

Directions

  1. Preheat oven to 400°F.
  2. Place the broccolini on a baking sheet. Drizzle on some olive oil, sprinkle lightly with sea salt and toss to coat evenly. Then spread the broccolini in a single layer.
  3. Roast broccolini for about 12 – 15 minutes, or until tender-crisp (turning over once). Transfer to a platter.
  4. While the broccolini is roasting, heat about 2 tbsp of olive oil in a large skillet or frying pan over medium heat. Add in the sliced shallot and saute until they begin to soften.
  5. Turn heat to medium-high, add in the mushrooms and a pinch of sea salt. Saute the mushrooms for about 8 to 10 minutes. The mushrooms will start to release some moisture and once it begins to evaporate, add in a dab of butter. Stir, then add in the balsamic vinegar and broth. Continue to cook for a minute. Swirl in dry white wine or marsala wine (if using), and saute for another 2-3 minutes – until the liquid cooks down. Sprinkle in a bit more sea salt.
  6. Serve the mushrooms over the roasted broccolini, then sprinkle the Aleppo Chili Flakes on top.

 

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