1 (16-ounce) package of extra firm tofu
1/2 teaspoon olive oil
2 small shallots, finely chopped
8 ounces cremini mushrooms, sliced
6 ounces white mushrooms, sliced
1 (5-inch) portobello mushroom cap, cut into 1-inch pieces
1 1/2 cups dry red wine
1 cup water, divided
1 tablespoon red miso paste
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
- Preheat the oven to 375°.
- Cut the tofu lengthwise into four slices. Cover a baking sheet with heavy-duty foil and spray with cooking spray. Place the tofu in a single layer on the prepared baking sheet. Lightly coat the top of the tofu with cooking spray. Bake for 25 minutes or until the tofu releases 3 or more tablespoons of water. Remove from oven and allow to cool.
- Prepare your grill. I usually spray some cooking spray on a paper towel and then wipe down the heated grill rack with that paper towel. Do not spray the cooking spray onto open flame.
- Lightly coat the tofu with cooking spray, and sprinkle with fresh thyme, sea salt and pepper. Grill the tofu for 3 minutes on each side or until browned. Remove from grill, but keep it warm while you make the sauce.
- For the sauce, heat the 1 teaspoon of oil in a non-stick pan (don't use cooking spray on a non-stick pan...doing so will make it sticky. Use a very small amount fo oil instead). Add the shallots, saute for 1 minute. Add the mushrooms and saute until the moisture begins to evaporate, about 4 minutes. Remove the mushrooms mixture from the skillet and set aside in a mixing bowl. Wipe out the pan and add the wine. Bring to a boil and cook until the wine has reduced in half, about 5 minutes.
- Combine 1 tablespoon of water with the red miso, stirring with a whisk to incorporate completely. Add the miso mixture, the remaining water, the mushroom mixture, sea salt, and pepper to the skillet. Bring to a boil and cook until the mixture has reduced in half, about 5 minutes.
- Serve warm
This recipe serves 4. A serving consist of 1 tofu steak and 1/2 cup of the red wine mushrooms suace for 4 W.W. points.