This is a healthy and flavorful light vegan meal! The crispy miso and mushroom tofu is surrounded by flavorful vegan miso broth.
Cut the pressed tofu into 1 inch by 1/2 inch pieces
In a large mixing bowl, mix the vegetable broth and miso soup mix. If you don't have powdered miso soup mix, you may substitute it with 2-3 tbsp miso paste and no vegetable broth.
Place the tofu in the bowl with the miso and toss it until all of the tofu is covered in the miso
Heat a skillet to medium, pour in 2 tbsp olive oil and then add the tofu and 1/2 cup mushrooms
Cook until the tofu is golden and the mushrooms are well cooked, about 10 minutes stirring frequently.
Bring a saucepan with vegetable broth to a boil, reduce the heat to simmer and whisk in the miso paste until there are no clumps in the broth. Cook for about 5 minutes until the broth is warm. Top with green onions.
Serve with crispy tofu and mushrooms. Option to add rice noodles, lime juice/wedges, and avocado.
Ingredients
Directions
Cut the pressed tofu into 1 inch by 1/2 inch pieces
In a large mixing bowl, mix the vegetable broth and miso soup mix. If you don't have powdered miso soup mix, you may substitute it with 2-3 tbsp miso paste and no vegetable broth.
Place the tofu in the bowl with the miso and toss it until all of the tofu is covered in the miso
Heat a skillet to medium, pour in 2 tbsp olive oil and then add the tofu and 1/2 cup mushrooms
Cook until the tofu is golden and the mushrooms are well cooked, about 10 minutes stirring frequently.
Bring a saucepan with vegetable broth to a boil, reduce the heat to simmer and whisk in the miso paste until there are no clumps in the broth. Cook for about 5 minutes until the broth is warm. Top with green onions.
Serve with crispy tofu and mushrooms. Option to add rice noodles, lime juice/wedges, and avocado.
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