Seared Tofu With Portobello Mushrooms, Shallots And Herbs

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HELPFUL TIP: You’ve probably guessed after reading this recipe that tofu is hardly a traditional ingredient in the Blue-Zone longevity diet of Ikaria. But it is elsewhere and it is available and widely embraced among plant-loving, health-conscious Greeks! So, I’ve embraced it, too, and have discovered that its versatility and mild flavor make adapting it to the Mediterranean diet easy. Look for organic tofu and stay away from any GMO soy products (tofu is soy-based). It has some surprising health benefits, especially for women of a certain age. Tofu is rich in calcium and vitamin D, helps with bone health and osteoporosis and has even been found to be a salve for the hot flashes associated with menopause.

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Seared Tofu With Portobello Mushrooms, Shallots And Herbs

By Diane Kochilas

Prep Time 10

Cook Time 15

Servings

Dairy Free, Gluten Free, Greek – Inspired, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, Sides, The Ikaria Diet, Vegan, Vegetables

Prep Time 10

Cook Time 15

Servings

Dairy Free, Gluten Free, Greek – Inspired, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, Sides, The Ikaria Diet, Vegan, Vegetables

Ingredients

1 pound organic tofu cut into 2-inch (5-cm) strips
6 Tbsp extra virgin Greek olive oil
Greek sea salt to taste
Freshly ground black pepper to taste
4 shallots peeled and sliced thin
1 large garlic clove minced
½ pound 230 g portobellos, wiped, trimmed and cut into 1-inch (2½-cm) strips
⅓ cup dry aromatic white wine, such as Greek Chardonnay
3 Tbsp finely chopped fresh flat-leaf parsley
1 tsp dried tarragon

Instructions

Pat the tofu strips dry with paper towels. Set aside until ready to use.
Heat 1 tablespoon of olive oil in a large, nonstick skillet over medium heat and sauté the shallots and garlic for 1 minute. Add the mushrooms. Season with salt and pepper, reduce heat, cover and cook for about 8 minutes.
Season the dried tofu with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over high heat and sear the tofu strips for about 1 minute per side.
Raise the heat on the mushrooms and add the wine. When it steams up, in just a few seconds, lower heat, toss in parsley, tarragon and remaining 1 tablespoon of olive oil. Stir with a wooden spoon for about 3 to 4 minutes, over high heat. Add the tofu to the mushrooms. Cover and cook over medium heat to warm through, for about 2 more minutes. Remove, season with additional pepper and salt if desired and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Seared Tofu With Portobello Mushrooms, Shallots And Herbs