Note that adding the optional Furikake as a garnish will result in a dish that is no longer vegan as it contains smoked bonito (fish) flakes.
Vegan food gets a bad rap, especially tofu, and I think it’s mostly just myth and ignorant stereotype. So for anyone who hasn’t tried tofu and is unsure – I hear you, but give it a chance. Tofu is an excellent product, it’s pretty cheap, it’s packed with nutrition like lots of protein, and it soaks up our Miso Orange Dressing nicely so that it’s packed with flavor by the time it hits your plate. Vegan food can taste as delicious and craveable as any dish on the planet if you give it some thought and use ingredients to their full potential – that’s my goal with Miso Mushroom and Tofu Salad. I dare you to taste this dish and tell me that vegan food is boring.
Notes for Miso Mushroom and Tofu Salad
- We want a really good sear on our mushrooms as this will give us a ton of umami flavor. Use a hot pan (medium-high heat), and let your mushrooms sauté for 3-4 minutes at a time without touching them. If you stir them around every few seconds, they won’t develop that brown color and subsequent flavor.
- I’m writing in the directions to only sauté the spinach for 15 seconds in the pan after we take the mushrooms out, and I mean 15 seconds. No more! Spinach will wilt down a bunch with more time on the heat, and by only kissing them with heat for these 15 seconds, they will retain a beautiful, vibrant color and a bit of texture so the leaves don’t turn into mush. We don’t like mush!
- Furikake is a Japanese seasoning mix with salt, sesame seeds, seaweed, and dried fish flakes that adds crunch, salt, more umami, and a little smoke to this dish. It’s totally optional and the dish stands well without it, but it adds some crunch and makes for a nice presentation. Note that to keep it vegan, you can use just sesame seeds and/or more green onion, or omit a garnish completely.
Miso Mushroom and Tofu Salad
Ingredients
- 8 oz baby Portabella or Button Mushrooms, quartered
- 3 Tablespoons Canola Oil
- 2 big handfuls Spinach leaves
- 4 oz extra firm Tofu
- 1/2 batch 1/2 batch Miso Orange Dressing
- 2 Green Onions
- Furikake, for garnish
Instructions
- First we sear our mushrooms. Get a pan on medium-high heat and let it get nice and hot. While your pan is heating up, cut the mushrooms into quarters (bite-sized pieces). Add your 3 tablespoons canola oil to the pan, and toss the mushrooms in. Shake pan so that each piece of mushroom gets some surface area on the pan. Season with salt and pepper.
- Don't mess with the mushrooms much, let them sit and cook for 3-4 minutes. We want a hard sear, a deep brown color, this will give us lots of flavor. Repeat this process of letting the mushrooms cook for 3-4 minutes, untouched, stirring in between, for 3-4 times.
- While mushrooms are searing, chop your extra firm tofu into bite-sized cubes, and slice your green onions.
- Remove your mushrooms from the pan with a slotted spoon. Set aside. There will likely be some extra oil left in your pan, but if not, add a touch more. Place your two big handfuls of spinach in this hot pan. Season very lightly, and leave in pan for 15 seconds only. Take out and set aside with your mushrooms.
- Assemble your salad: Mix mushrooms, spinach, green onions, and tofu together, and toss your dressing over. If you'd like, reserve some green onions to garnish with. Mix gently so you don't break up the tofu. Taste to see if you need any more salt and pepper.
- Plate your salad, and top with Furikake (optional). Serve immediately while warm.
