Ease of Preparation: Easy
Preparation Time: 15 minutes
Cook Time: 30 minutes
Yield: 2 servings
2 Portobello Mushroom Caps (stems & grills)
1 Tbsp Olive Oil
1 clove garlic (roasted & mashed)
¼ tsp kosher salt
¼ tsp black pepper
¼ tsp cloves
¼ tsp ground thyme
½ tsp edible organic green tea (ground)
¼ cup sliced red bell peppers (roasted)
¼ cup sliced red onion
1 cup fresh spinach (washed)
2 Tbsp lemon juice
1 Tbsp red wine vinegar
2 Tbsp feta cheese or blue cheese
¼ chopped tomato
2 slices baguette
2 tsp veganaise spread (similar to mayo but for vegan diet)
2 slices tomato
Photo courtesy of Roger Penguino
Preheat grill on medium-heat, lightly oil the grate. Roast bell pepper on stove top or in broiler, when skin is completely charred, place into a plastic bag, seal and let cool. Remove skin when cooled and cut into slices and remove seeds. Roast the clove of garlic with a pinch of olive oil in the oven on broil, do not burn.
Drain tofu properly, place tofu on a chopping board and set a plate over it then place some heavy book on top to aide in the draining, this will help the tofu to stay firm while searing; about 1 hour. Cut tofu into large 1 inch cubes.
In a medium bowl combine 3 Tbsp hoisen sauce, 3 tsp rice wine, 1 Tbsp ginger, kosher salt, black pepper, sesame oil, garlic, stir well. Add tofu and marinate for about 1 to 2 hours at room temperature. Heat sauce pan with remaining sesame oil (oil must be very hot to sear tofu), add tofu to sear (brown properly) about 4 minutes, turn over and brown again, remove from saucepan.
In a wok add 1 to 2 Tbsp Olive Oil heat slightly then add carrots cook for about 5 minutes then add onions, celery, edible organic green tea, bell pepper, celery, cauliflower, broccoli and snap peas and remaining ginger stir fry add remaining hoisen sauce stir well to incorporate add tofu, stir another 2 to 4 minutes.
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