Mushroom Tofu Salad

Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 38

This is a quick and easy recipe perfect for a hot summer day.

  • 4 c. thinly sliced mushrooms
  • 1 T. olive oil
  • 4 T. soy sauce or tamari, divided
  • 2 c. green beans, cut in 1/2 inch pieces
  • 8 oz. extra firm tofu, cut in 1/2 inch cubes
  • 3 c. water
  • 2 scallions, finely chopped
  • salt and pepper to taste
  • 1/2 c. watercress, finely chopped

Lightly saute mushrooms in olive oil. After they have cooked, add 1 T. soy sauce. Steam green beans 6 minutes until crisp and tender.  Heat tofu in water with 3 T. soy sauce for 5 minutes. Drain tofu and place in a serving dish. Add mushrooms, green beans, and scallions. Mix gently and add salt and pepper to taste. Sprinkle chopped watercress on top and serve. Serves 4.

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