My husband likes to go mushroom hunting in the forest behind our home. A couple of weeks ago he came home with a Berkeley's Polypore. If you find a young one (the older ones are too tough) you can eat them as long as marinate them overnight. I used a vegetable marinade recipe from The Wild Vegan Cookbook: A Forager's Culinary Guide (in the Field or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods, which I found on the author’s website.
Since the mushrooms reminded me of cooked marinated tofu, I thought I’d try doing something similar with store bought vegetable and tofu, and would improve the marinade using Holland House’s new Champagne Vinegar and a few additional ingredients like soybean paste and lemon grass.
I tried cooking the vegetables three different ways – sautéing on the stove top, roasting in the oven, and grilling in a grill basket. Grilling gave the vegetables a smoky, grilled flavor and the tofu tasted like hamburgers done on the grill. This would be a perfect party recipe for your vegan or vegetarian guests! However, I preferred roasting them in the oven, since that method brought out the flavors of the vegetables and the marinade. Sautéing had a similar effect, but required a bit more effort.
You can serve the vegetables hot as a side dish or cold as a roasted or grilled vegetable salad.
If you cannot find soybean paste, you can use 1 tablespoon of soy or tamari sauce instead. Instead of sorghum, you can use honey or agave nectar.
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh lemon grass
- 3/4 cup canola oil
- 1/2 cup red wine
- 1/2 cup Worcestershire sauce
- 1/2 cup Holland House Champagne Vinegar
- 1 tablespoon soybean paste
- 1 tablespoon sorghum
- 1 pound extra firm tofu, drained and cut into 1/2” thick cubes
- 1 pound fresh vegetables (peppers, cauliflower, tomatoes, broccoli, asparagus, mushrooms, etc.) cut into bite sized pieces
- 2 teaspoons whole cloves
- 1 teaspoon whole black peppercorns
- 1/2 to 1 cup water (optional)
- Combine ginger, lemon grass, oil, wine, Worcestershire sauces, Holland House vinegar, soybean paste and sorghum in a large, non-reactive glass or plastic bowl. Stir with a whisk until sorghum has combined with other ingredients.
- Cut up tofu and place into bowl.
- Cut up vegetables and place into bowl.
- Put the cloves and black peppercorns in a stainless steel mesh tea and cooking infuser, a hop bag , or tie into a piece of cheesecloth. Place into center of marinating vegetables.
- If needed, add water to bowl so marinade covers vegetables and tofu.
- Cover and marinate overnight, stirring once or twice if possible.
- Drain in a colander and cook as follows.
- Place vegetables and tofu and grill over a low flame until done.
- Preheat oven to 375 degrees F. Place vegetables and tofu in a large roasting pan and cook for 20 minutes. Stir vegetables and cook for another 15-20 minutes until done.
- Place in a hot skillet and cook until done, stirring occasionally.
- Serving size: 1 to 2 cups