Vegetarian swiss steak

Yield: 4 Servings

Measure 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 \N Tomatoes; blanched, peeled, seeded and chopped (optional)
2 tablespoons Tamari
4 \N Pieces firm tofu; 2 ounces each
¼ cup Sesame oil

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.





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