Crispy Pressed Tofu and Crab Salad Stuffed Portobella Mushrooms

If you want an all veggie version, just double the amount of tofu you use and leave out the crab.

  • Mediterranean marinade (see recipe)
  • 4 tbs toasted pine nuts
  • 4 large Portobello mushroom caps
  • 1 14oz package extra firm tofu
  • 8 0z crab meat (backfin is fine)
  • 1/2 cup finely chopped red onion
  • 2 finely chopped celery stalk
  • 1/2 cup finely chopped water chestnuts (roughly 2 1/2 oz when drained)
  • Juice of 1 lemon
  • 1 tbs chopped fresh basil
  • Approximately 5 oz plain greek yogurt
  • 1/2 teaspoon Old Bay Spice
  • 1 teaspoon smoked paprika
  • 1 teaspoon Emeril Spice
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked black pepper
  • 4 oz Chevre (preferably herbed)

Prepare the marinade and set aside. Toast the pine nuts and set aside. Clean the Portobello caps, removing the stems and the dark gills from the underside. Remove the tofu block (do not substitute, if it is not extra firm the tofu will crumble) and gently press between paper towels or dish towels to remove the water. Cut the extra  firm tofu block in half so you now have 2 blocks with 1/2 the original; thickness but the original length and width. Now cut each of those blocks in half so there are now 4 tofu blocks of equal proportions. Gently press again to remove as much water as possible. Set the tofu blocks in the marinade. Marinate for at least 1 hour and up to 12 hours. In a separate bowl combine all the remaining ingredients except the chevre. When the tofu has finished marinating, remove and place on a hot sauce pan over medium heat. Place another pan on top and weight down (any canned goods work well here). The tofu will have adsorbed oil so it should not stick and therefore you only need a very little in the pan. Cook 3-4 minutes or until a golden brown skin forms on the tofu. Flip and repeat. Remove from the stove and cube the tofu into bite size pieces. Mix with the crab salad and fill each mushroom cap. Divide the chevre among the caps and place under the broiler for 3-4 minutes or until the chevre has melted and start to brown. Serve immediately; serves 4.

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