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Tofu Fiesta

What you need: 

1 tablespoon olive oil
1 chopped onion
1/2 chopped green pepper
1 cup chopped mushrooms
2-3 cloves minced garlic
1 lb extra firm tofu (drained)
1/4 cup Dragonfly's Uncheese Mix
juice of 1 lemon
1/2 carrot, peeled
3/4 cup water
1/2 teaspoon turmeric, 2 teaspoons cumin, 1 teaspoon thyme, 2 teaspoons paprika
1/4 cup chopped sun dried tomatoes
handful of chopped green onions
1/4 cup nutritional yeast

What you do: 

Heat oil in skillet. Saute onions, mushrooms, pepper, garlic, and sun dried tomatoes for three to four minutes. Add the spice blend and mix it for fifteen seconds. Add 1/4 cup of water to deglaze pan. Add crumbled tofu and stir. Cook for ten minutes, stirring occasionally. Add nutritional yeast and half of lemon juice. Cook for additional five minutes. Meanwhile, stir Uncheese Mix, 1/2 Cup water, and remaining lemon juice in a sauce pan until thick and bubbly. Serve tofu over toasted vegan muffin and top with cheese sauce, grated carrot and green onions.
Source of recipe: Adapted from Moskowitz, Isa Chandra, author of Vegan with a Vengeance

Preparation Time: 
10, Cooking time: 20 minutes
Cooking Time: 
20 minutes


I didn't serve this as suggested (with shredded carrot and cheese sauce, on a muffin, etc.) and I replaced the onions with kale, the sundried tomatoes with red peppers, and I used veg broth instead of plain water.  Very good and very colorful!

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