Tonight's dinner was pan fried tofu "cutlets" with mushrooms and a side of mashed red potatoes with the skin left on.
Pan Fried Tofu Cutlets
1 package of Tofu sliced
16 ounce container of mushrooms - sliced
1/2 cup chopped spinach
1 small onion diced
2 cloves garlic minced
vegetarian chicken stock
Flour
Pepper
In a pan place a few tablespoons of the chicken stock and add the onions and garlic. Cook until soft. Add mushrooms and some more stock. Cook until mushrooms are close to done. Add more stock and the spinach. Cook until most of the liquid is evaporated.
In a small container mix flour with pepper. Coat tofu in flour and pan fry (about 2-3 minutes on each side) in olive oil until browned on each side.
Top with mushroom mixture. Enjoy.
5 comments:
Vegetarian chicken stock? Really? Who knew there was such a thing!
The all white plate didn't help. LOL.
This looks like dry bread lol
I'll try anything once. Except tofu! :p
I *must* give a glowing endorsement for Tali's mashed potatoes. They really are the smoothest, creamiest, most flavorful mashed potatoes I have EVER eaten. The problem? Well, she claims the only way she'll share the recipe is if she's married to you, and although they were amazing mashed potatoes, I just couldn't bring myself to knock off Andy in some sly attempt to get the recipe. So, if any of you ever visit Tali, make sure to request the mashed potatoes, and then spy over her shoulder as she's making them. I'll pay good $$ for the information!
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