Wednesday, October 31, 2007

Velvet Tofu-Mushroom Sauce

1/2 cup chopped onions
1 cup sliced mushrooms
1 cup (8 oz) mashed tofu (the softer the better -- silken or soft tofu work best)
1/4 cup or a bit more water or vegetable stock
2 tsp low-sodium tamari or Bragg's Liquid Aminos, or to taste

1. Heat a bit of water in a saucepan and saute the onions. When the onions are almost tender, add the mushrooms and saute until tender.

2. While the vegetables are cooking, place the tofu, water or stock, and tamari in a blender or food processor. Blend until very smooth and creamy. Add as much water as is necessary to yield a sauce of the desired consistency.

3. Add the tofu cream to the sauteed vegetables and stir the sauce over medium heat until it is warm, but do not bring it to a boil.

Serve over pasta, vegetables, or grain dishes.

A couple of little tips -- make sure you don't add the liquid too quickly, or you'll wind up with a thin mess, and start out with just a little bit of the salty stuff (Bragg's or tamari), because it's hard to get it just right. For two people, I'd probably double it.

Serves: 2-4

Time: 15 minutes

Adapted from Cooking with the Right Side of the Brain by Vicki Rae Chelf