Wednesday, June 12, 2013

What Mama's Cooking: Quinoa, Tofu and Mushrooms

 
This is a recipe I created to incorporate more mushrooms and onions into our meals following the advise of Dr. Joel Furman. He says eating GOMBS: greens, onions, mushrooms, beans and berries, and seeds is an anti-cancer formula. I incorporated quinoa because I had recently expanded my use of various grains. Dr. Furman, I learned that quinoa is more correctly a seed rather than a grain.

xx Mama and Molly

 
Ingredients:
2 cups quinoa, rinsed
2 cups if using quinoa
3 porcini broth, veggie broth cubes or a combination
12 shitake mushrooms, stems removed and sliced
1 portabello mushroom, chopped
1 cluster Maitake mushrooms, coarsely chopped
5 cloves of garlic, minced
1 medium onion, chopped finely
2 tablespoons olive oil
Ground pepper
1 container extra firm tofu, pressed then sliced

I find my tofu press indispensable!

 
Directions
Bring quinoa, water & broth cubes to a boil then cover & simmer for about 20 minutes. Stir occasionally.

In a non-stick pan: Sauté garlic & onion in oil until garlic is slightly golden and onions are transparent. Add mushrooms cooking until slightly moist and golden. Add sliced tofu to pan pushing aside mushrooms so the tofu comes in contact with the pan and moisture, then flip tofu so it is cooked about 3 minutes per side.

Serve quinoa topped with tofu then mushrooms.

This has become one of my husband's favorite meals. What do you think, Dr. Furman?

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