Friday, July 27, 2012

Chanterelle and Maitake Mushrooms with Hickory-Smoked Grilled Tofu over Fusilli

Dinner 07/27

Chanterelle and Maitake Mushrooms

Hickory-Smoked Grilled Tofu


Liz scored some chanterelle & maitake mushrooms at the grocery store, so we pan-fried those beauties up in some olive oil with a little pepper & tamari to finish.

We smoked the tofu for 25 minutes with hickory wood chips and then marinated it for 20 minutes with equal parts of olive oil, tamari, ketchup with the addition of black pepper and smoked paprika. We grilled the tofu for 4-5 minutes per turn for nice grill marks, then flipped and repeated. To plate, they were cut into long triangles.

The (brown rice) pasta was cooked and coated with Earth Balance, nooch and pepper and served along with a salad.

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