Silken Tofu Bowl with Roasted Mushrooms and Winter Greens
This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make this healthy comfort food packed with umami, and how he changes toppings based on seasonally available produce.
Yield: 3 servings
Method
For the roasted mushrooms: Toss mushrooms with olive oil, salt, and pepper. Roast at 425°F for 20 minutes. Set aside and keep warm.
For braised greens: Heat olive oil and sauté shallots for 1 minute. Add thyme. Add greens and sauté until wilted.
Add Knorr® Liquid Concentrated Vegetable Base and Knorr® Professional Brown Gravy. Bring to a boil, cover and gently simmer for 15 - 30 minutes, until greens are tender. Set aside and keep warm.
For silken tofu: Heat soy milk to 167°F.
Pour into three serving cups and add ¼ teaspoon Nigari Tofu Coagulant to each cup and mix briefly.
Place into a dry pan with a lid. Pour hot water into the box around cups, to level of soy milk. Cover and let sit for 5 - 10 minutes. Once set, remove cups from pan.
Top the tofu with warmed greens and roasted mushrooms, and serve immediately.
Source: Chef Rudy Smith from Unilever Food Solutions. Published with permission of the author. All rights reserved
Ingredients
For roasted mushrooms
2 lb. assorted mushrooms
¼ cup olive oil
2 tsp. salt
2 tsp. pepper
2 Tbsp. rosemary, finely chopped
For braised greens
2 Tbsp. olive oil
4 oz. shallots, thinly sliced
2 Tbsp. thyme leaves
1½ lb. assorted winter greens (such as kale, chard), coarsely chopped
1 cup Knorr® Liquid Concentrated Vegetable Base, prepared
1½ cups Knorr® Professional Brown Gravy, prepared
For silken tofu
2 cups soy milk (at least 12 grams protein per serving)
¾ tsp. Nigari Tofu Coagulant (magnesium chloride)
as needed, boiling water
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the generous support of Unilever Food Solutions.
