Pea Mushroom And Tofu Crema Rosa Recipes

PEA, MUSHROOM AND TOFU CREMA ROSA

Steps:

• Drain and cut the tofu into small 1-inch blocks. Combine with the next 6 ingredients, and marinate at room temperature for at least 20 minutes. Add all to a saucepan and saute until tofu is golden brown in color. Meanwhile, combine the can of tomatoes, peas, mushrooms, and sugar in a large pot. Bring to a boil and immediately reduce the heat to low. Simmer for about 20 minutes. Stir in the cream and salt & pepper to taste. Cook the pasta according to instructions and drain. Add cooked pasta and tofu mixture to tomato sauce and stir. Spoon into bowls and top with parmesan shavings if desired.

TOFU MUSHROOMS AND ONIONS

Steps:

• Drain tofu.
• Slice as thick or thin as you like.
• Mix your flour mix together.
• Drudge you tofu slices in flour tap off extra.
• Heat pan with enough oil to coat bottom.
• Cook until both sides are brown.
• Turn oven on 200
• Place cooked tofu in oven to keep warm.
• after tofu cooked leave brown bits in the bottom of the pan.
• Add mushrooms,onions,soy sauce, worcestershire sauce,capers,basi,garlic powder.
• Add at a little at a time of left over flour mix from the tofu.
• Start adding water to the mix to make a gravy.
• Stirring continually.
• Add enough water and flour mix for as thick or thin you like your gravy.
• When done the way you like.Take out the tofu slices. Cover with gravy.

PEAS WITH MUSHROOMS

Steps:

• Cook peas according to package directions. Set aside.
• Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS

Steps:

• Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
• Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

TOFU AND GREEN PEAS

Steps:

• Heat 2 teaspoon vegetable oil in pan.
• Add onion and saute until onion is translucent.
• Add garlic, ginger, jalapeno, turmeric and curry powder, cook for 2 minutes, then add coconut milk, spices, cilantro, and salt.
• Lower heat and simmer.
• Cut drained, pressed tofu into 1/2 inch cubes.
• Add gently to sauce and continue simmering until tofu is heated through.
• Add peas and cook until peas are heated through.
• Served over rice with yogurt and chutney.