Tofu Stuffed Portabellos

The meal plan was pretty easy this week. We went to the farmer’s market at Court House, and the menu made itself. It being February, there were not very many veggies available. One stand out was a table of mushrooms. We bought two huge portabellos which we stuffed using a recipe from the Moosewood cookbook. The stuffing had tofu, walnuts, carrot, green pepper, onion, garlic, miso, soy, dijon, and tahini. It was pretty good… if I did it again, I’d probably add something with a more crunchy texture.

Yesterday I also made the chili for later in the week. I thought the flavors would be better if the dish sat for a couple days. While the chili was baking, I put the squash in to roast. It’s a sunshine squash, also from the market. We used half of the roasted squash for a soup tonight, and the other half will be used later in the week for risotto.

The soup was delicious! The Mr. cooked it with cinnamon, cloves, and ginger. It was finished with drops of chipotle Tabasco sauce swirled in each bowl. The champagne was to celebrate my 6 month anniversary of being smoke free (yay!), but of course it also paired well with the soup.



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2 responses to “Tofu Stuffed Portabellos

  1. Inge

    Congrats on your 6 month mark! I didn’t know it’s been that long. Way to go! And another congrats on the soft launch of the blog. I’m so impressed that your first meal post was a veggie option. But you’ll have to come up with better nicknames other than Mr. and Mrs…

  2. anyazs

    Thanks! I hadn’t realized it was that long, either. I’ll take suggestions for other nicknames… anybody?

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