Silken Tofu Bowl
Silken Tofu Bowl
Directions
- Heat soy milk to 167°F.
- Pour into three serving cups and add ¼ teaspoon Nigari Tofu Coagulant to each cup and mix briefly.
- Place into a dry box with a lid. Pour hot water into the box around cups, to level of soy milk. Cover and let sit for 5 - 10 minutes. Once set, remove cups from box.
- Top the tofu with warmed greens and roasted mushrooms, and serve immediately.
Ingredients
- 2 cups Soy milk
- 3/4 tsp. Nigari Tofu Coagulant, (magnesium chloride)
- water, boiling, as needed
Roasted Mushrooms
Directions
- For the smoked mushrooms: Place mushrooms in smoker and smoke for 20 minutes.
- Preheat oven to 425°F.
- Once mushrooms are done smoking, toss them with olive oil, salt, and pepper.
- Place mushrooms in oven and roast for 15 - 20 minutes to concentrate flavor. Reserve and keep warm.
Ingredients
- 2 lbs. mushroom(s), variety
- 1/4 cup oil, olive
- 2 tsp. salt
- 2 tsp. pepper
- 2 tbsp. rosemary, fresh leaves, finely chopped
Braised Winter Greens
Directions
- Heat olive oil and sauté shallots for 1 minute. Add thyme. Add greens and sauté until wilted.
- Add Knorr® Liquid Concentrated Vegetable Base and Knorr® Professional Brown Gravy. Bring to a boil, cover and gently simmer for 15 - 30 minutes, until greens are tender. Set aside and keep warm.
Ingredients
- 2 tbsp. oil, olive
- 4 oz. shallot(s), thinly sliced
- 2 tbsp. thyme leaves, fresh
- 1 1/2 lb. Assorted winter greens, (such as kale, chard) coarsely chopped
- 1 cup Knorr® Professional Ultimate Vegetable Liquid Concentrated Base
- 1 1/2 cups Knorr® Professional Brown Gravy, prepared