6 crimini mushrooms (stems are removed from caps and chopped up to add to tofu mix)
1 pkg silken extra firm tofu, crumbled
2 T. nutritional yeast
1/4 t. garlic powder
1/4 t. lemon pepper
1/4 t. thyme
1/3 c. chopped fresh parsley
1/3 c. carrots, chopped
1/3 c. chopped pecans
Daiya (or other non-dairy cheese) for topping
Coarse sea salt
- Heat the oven to 350'.
- Saute the tofu and all other ingredients (besides the mushroom caps and cheese) in a stovetop pan on medium-high heat until it's all cooked through. Stir occasionally.
- Spoon tofu mixture into the mushroom caps, which you have placed upside down on an oven-safe tray. Sprinkle with the cheese and salt and, if you feel the need, spritz with oil.
- Bake for 15 minutes. And then enjoy the heck out of them.
But don't be surprised if tomorrow my dinner consists of nothing more than salad greens with frozen corn and chopped baby carrots on top.
|This is obviously missing some ice cream. Too bad I didn't have any.|