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  Tofu-Mushroom-Wine-Cheese Casserole



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1-2 Tablespoons olive oil, plus oil to prepare baking dish
1/2 medium onion, finely sliced
1 pound mushrooms—button, shiitakes, oyster, cremini, or a combination—thinly sliced
2 cloves garlic, smashed and chopped
1 teaspoon dried thyme or several stems of fresh thyme
1 pound extra-firm tofu, cut into 1/2 inch cubes
1/3 cup white wine—not cooking wine, just regular, good-tasting wine you would drink
1 teaspoon tamari or soy sauce
1 Tablespoon Worcestershire sauce
1/4 cup green onions, finely chopped
4-8 ounces Monterey Jack cheese, cut into thin slices
1 Tablespoon sesame seeds

Preheat oven to 350 degrees. Lightly oil a large rectangular baking dish.
Heat a large skillet over medium-high heat and add olive oil. When pan is hot, stir in onions
and sauté until translucent. Stir mushrooms into onions, reduce heat and cook until mushrooms
are limp and juicy. Add garlic and thyme (if using fresh, strip leaves from stems) and simmer
3-5 minutes. Gently mix in the tofu until completely combined.
Pour into prepared baking dish and distribute evenly. Mix together wine, tamari and
Worcestershire. Drizzle liquid over entire casserole. Top with green onions, cover with sliced
cheese and sprinkle with sesame seeds.
Bake for 25-30 minutes, until cheese is melted into the wine. Serve hot.
Cover and refrigerate leftovers.

Copyright © 2011 Stefanie Samara Hamblen