Vegetarian swiss steak
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Sesame oil or canola oil |
| 1½ | cup | Sliced fresh mushrooms |
| 1 | cup | Sliced onion |
| 1 | cup | Diced green bell pepper |
| 2 | tablespoons | Minced garlic |
| 1 | tablespoon | Chopped fresh basil |
| ¼ | cup | Dark barley miso; dissolved in |
| ¼ | cup | Water |
| 2 | cups | Tomato puree |
| 1 | cup | Water |
| ¼ | teaspoon | Black pepper |
| 4 | Tomatoes; blanched, peeled, seeded and chopped (optional) | |
| 2 | tablespoons | Tamari |
| 4 | Pieces firm tofu; 2 ounces each | |
| ¼ | cup | Sesame oil |
Directions
Note: You may substitute ⅓ cup soy sauce (don't add water) for the barley miso, and seitan for the tofu Heat the 2 tablespoons of sesame or canola oil in a medium saucepan.
Saute the mushrooms, onion, bell pepper and garlic with the basil for 5-8 min. Stir in the dissolved miso. Add the tomato puree, water,black pepper and optional tomatoes. Simmer for 5 min.
Pour the tamari evenly over the tofu. Marinate about 10 min. Heat the ¼ cup sesame oil in a skillet. Saute the tofu on both sides until golden brown, 2-3 min.
Put a bit of the sauce in a baking dish 8 inches square. Put the tofu on the top; cover with the rest of the sauce. Cover the dish. Bake at 350 degrees for 20-25 min. Serve with mashed potatoes and a green vegetable or over noodles.
Note: This recipe, developed by Ron Pickarski, was given to me in a newspaper clipping by a co-worker. Rather than tofu, I used seitan that I had bought in the produce section of the grocery store. It is a relatively quick meal to put together that even my carnivorous roommate enjoys. As this is one of only two recipes using seitan that I have, I should appreciate anyone sharing others that they may have.
:-)
KATHLEEN.G.KIDD@...
(KATHLEEN G. KIDD)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .