Serves 2 / A hearty, easy, and beautiful vegetarian entrée. The sautéed mushrooms also taste great over chicken or fish.
Juice from 1 orange
4 tablespoons low-sodium soy sauce
9 ounces firm (not silken) tofu, cut into four 1-inch-thick slices
2 teaspoons ghee (clarified butter) or high-quality oil
1 large portobello mushroom cap (4-5 ounces; 140 grams), chopped
4 ounces button mushrooms (120 grams), chopped
12 cherry tomatoes, halved
Chopped fresh cilantro and fresh orange slices, for garnish
1. Combine orange juice with soy sauce. Pour half of the mixture into a shallow glass dish. Add tofu and marinate, turning once, for at least 15 minutes.
2. Meanwhile, in a large sauté pan, heat ghee or oil and sauté mushrooms until golden and nearly dry. Stir in remaining soy sauce–orange juice mixture.
3. Brush a grill or grill pan with olive oil and preheat to medium-high. Grill tofu until nicely browned on both sides, 7–8 minutes.
4. Add tomatoes to mushroom mixture and heat through. Add grilled tofu and turn, heating through. Sprinkle with fresh cilantro and serve, garnished with fresh orange slices.
PER SERVING: 228 cal, 37% fat cal, 10g fat, 3g sat fat, 11mg chol, 19g protein, 19g carb, 4g fiber, 762mg sodium
