tofu-stuffed portabellos with marinara

I really like stuffed foods. They go along with my other favourites, such as knee socks, the sunshine, and yellow mustard.

okay, who am i kidding? i love goodies, too.

In generally, I don’t usually consume said stuffed-foods as a stuffed food. I eat the filling, or separate all of the components as I am enjoying it on my plate, trying each one to savour their individual goodness, once in a while scoring a little of each on my fork or spoon.

tofu stuffed portabellos with marinara

In the midst of my baking, I whipped up a quick marinara and stuffed some portabellos. Amounts are approximate to taste, or you can use your own favourite versions of both the filling and the sauce. Served with green beans sauteed with leeks, roasted vegetables, and fresh breadsticks, this was a pleasing way to end the week.

Tofu-Stuffed Portabellos with Marinara

For the marinara:
Red onion
Bell peppers (all colours)
Mushrooms
Garlic
Italian seasonings (thyme, basil, oregano, rosemary, anything you love)
Salt, fresh ground pepper
1 large can of tomato paste
Water to dilute
A squeeze of agave nectar

For the stuffing:
1 (350g) package of extra-firm lite tofu
Garlic powder (three dashes or so)
Nutritional yeast (about 4 tablespoons)
Couple squeezes of fresh lemon
Italian seasoning
Salt, fresh ground pepper

4 large portabello mushrooms

For the marinara: In a large saucepan, heat a little oil and saute the onions. Add the other vegetables, sauteing until slightly softened, a few minutes. Stir in garlic until fragrant, about 30 seconds. Add seasonings, then tomato paste and water to dilute to a saucy consistency. Add a squeeze of agave to cut the acid, turn to low, cover, and simmer.

Meanwhile, drain and crumble tofu in a large bowl. Add all other ingredients, adjusting seasoning to taste. Use your hands and smush ingredients all together, squishing it through your fingers to make it smooth. You can also do this in a food processor, but this is easy and doesn’t require you to get an appliance dirty.

Preheat oven to 425F. Take a little sauce and spread it on the bottom of a glass baking dish. Place in portabellos and pack in stuffing (I actually packed this into three, but they were quite packed). Bake until topping is lightly browned and mushrooms are soft, about 15 minutes, depending on thickness of mushrooms.

almost better than knee socks

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