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eredienIngredients:
1/2 block of firm or extra-firm tofu, crumbled
1 TBSP Sammy & Annie's Grandma's Pickled Green Tomatoes, Regular spiciness
1/2 fresh beefsteak tomato because your tomatoes are still too green, chopped
1 TBSP olive oil
4-5 medium fresh shiitake mushrooms, sliced
salt and pepper to taste
about 1 TBSP nutritional yeast
1 green onion, sliced in rounds
Unbelievably, I didn't use garlic in this recipe, although you surely could.
Heat the pan; add the oil at medium heat.
When the oil starts getting all viscous, but before it starts popping, dump in the tofu and green onion. Stir to coat evenly.
When the onion gets a little wilted, put in the salt and pepper and mushroom and tomato. Heat a little more until the tomato is just soft.
Add in the pickled green tomatoes; stir until the oils from the pickled tomato coat it all over. Sprinkle nutritional yeast. Stir and serve.
Serves 1-2 people.
This is incredibly easy and delicious.
1/2 block of firm or extra-firm tofu, crumbled
1 TBSP Sammy & Annie's Grandma's Pickled Green Tomatoes, Regular spiciness
1/2 fresh beefsteak tomato because your tomatoes are still too green, chopped
1 TBSP olive oil
4-5 medium fresh shiitake mushrooms, sliced
salt and pepper to taste
about 1 TBSP nutritional yeast
1 green onion, sliced in rounds
Unbelievably, I didn't use garlic in this recipe, although you surely could.
Heat the pan; add the oil at medium heat.
When the oil starts getting all viscous, but before it starts popping, dump in the tofu and green onion. Stir to coat evenly.
When the onion gets a little wilted, put in the salt and pepper and mushroom and tomato. Heat a little more until the tomato is just soft.
Add in the pickled green tomatoes; stir until the oils from the pickled tomato coat it all over. Sprinkle nutritional yeast. Stir and serve.
Serves 1-2 people.
This is incredibly easy and delicious.
