Yields: 6 servings
Portion Size: ½ cup
16 oz Tofu, Extra Firm
½ tsp Ground Turmeric
½ tsp Smoked Paprika
¼ oz Parsley, Fresh, Chopped
6 tsp Vegan Cheese, Mozzarella, Shredded
2 tsp Light Soy Sauce
3/8 oz Nutritional Yeast
2 tbsp Olive Oil
3-3/4 oz Yellow Onion, sliced ¼”
3/8 oz Fresh Garlic Cloves, Peeled, Crushed
1-2/3 oz Mushrooms, Sliced, Chopped
2-1/4 oz Red Peppers, Pre-diced 3/8”
½ tsp Kosher Salt
¼ tsp Ground Black Pepper
- Press tofu between layers of cheese cloth for several hours or overnight
to remove some of the moisture (keep at 40 degrees or below while pressing).
- In sauce pan over medium heat, add oil. Add onion and cook for 3 minutes,
stirring frequently. Add garlic, mushrooms, red bell peppers, salt, and
pepper. Cook 5 minutes, stirring frequently.
- Crumble pressed tofu and add vegetable mixture. Add turmeric, soy sauce,
nutritional yeast, vegan mozzarella cheese, paprika, and parsley. Cook
for 5 minutes, stirring occasionally.
- Garnish with a sprinkle (~1 tsp per portion) of shredded vegan mozzarella.