Entertain Us

Smothered Tofu with Mushrooms and Carrots

Hello! Sorry for such a long space in postings, again. I have returned from the amazing land that is GenCon and have come away with a few new ideas. GenCon is always an interesting event to attend and while it can be a little…strange…at times the people I meet are some of the nicest (and strangest!) around. This year I was fortunate to work in one of the hotels so I was able to listen in to a number of the workshops and seminars that were being presented. The only thing that was upsetting was that one of the seminars I planned on “attending” wound up being cancelled… look shocked when I tell you it involved cooking. This two hour(!) class was going to be dedicated to making fast and healthy gaming stacks, perfect for LARPing or watching the Orioles lose. I am thinking about starting a new “theme” where once a week I prepare a fast healthy snack that tastes amazing, something that even my oh-so-very picky brother would even eat. What do you think? Also does anyone have any names for this? I see such cute themes all the time on other blogs that I read but for the life of me I can’t think of something that is cute and catchy so I am open to ideas!

On that note this is one of the dishes I made right before I left for GenCon. I was going to post about the Peach Cake I made but figured that a post on healthy snacking should not go with a post on how to make an amazing Peach cake, even tho the cake was vegan and had very little sugar in it. So without further stalling here is the recipe:


  • 6oz baby carrots
  • 12 oz tofu, cut into 6 fillets
  • 2tbsp olive oil
  • 1 large vidalia onion, thinly sliced
  • 1 lb baby bella mushrooms, sliced
  • 1/4 cup whole wheat flour
  • 1 1/3 cup vegetable stock
  • 3 fresh basil leaves, minced
  • salt and pepper, to taste
1. Heat a medium saute pan over medium heat and lightly coat with cooking spray.  When the pan is warm add the tofu and sprinkle with salt and pepper.  Cook until slightly golden on all sides, about 4 minutes and then transfer to a plate with paper towels.  Be careful to not flip the tofu too soon, otherwise the fillets will turn into cubes…trust me
2. Return the pan to medium-high heat and add the olive oil.  Add the carrot, onion, and mushrooms stirring frequently until the vegetables have softened and are slightly brown.  Sprinkle with the flour and cook while stirring constantly for about 2minutes. 
3. Add the stock and the basil leaves, bring to a boil and cook until the sauce has slightly thickened.  Return the tofu and reduce the heat to low.  Cover and simmer about 5 until the vegetables are fully softened. Season as needed with salt and pepper.  Serve over brown rice!

One thought on “Entertain Us

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