Becoming vegan has encouraged very strange things to happen to my taste buds. Foods that I have both feared and loathed since birth are now regulars on the shopping list. I have never enjoyed tofu larger than a crumble or in a smoothie and now I am scarfing it down fresh, baked as fish sticks, sauteed as tofu steaks…you name it and I am now willing to try it. Sandy used to call me the only vegetable hating vegetarian she had ever met and now there are so many new things that I am in love with and I am fascinated by the change. Just because we have disliked something for as long as we can remember does not mean we can’t change our minds. Things change, and hopefully we allow our food choices to as well. It has been so much fun reinventing my tastes and experiencing this new love of food.
Sandy saw this recipe yesterday in the Engine 2 book and said…”That’s the one.” It had tofu steaks, which are not my favorite (read..super do not like those) and mushrooms which neither of us really enjoy. We were a little hesitant but willing to throw caution to the wind because the Engine 2 Meals have not disappointed us yet.
This plate of plant powered foods was incredible. The steak and potatoes vibe was just so darn satisfying in a primal, ancestral type of way. The beauty of the meal was the opportunity to feel satiated while consuming food that was so energetically charged and vibrant it could have lit the house and powered the dish washer. No oil or animal products and veggies galore. I enjoyed the taste and feel of a hearty meal that left me feeling energized and light instead of ready for a long winters nap. It was a beautiful thing. I have never experienced such brilliantly light, clean and satisfying food like this before and I am really, really enjoying it.
Tofu Steaks with Portobellos, Garlicky Mashed Potatoes and Sesame Green Beans
From the Engine 2 Diet, with a dash of Sandy.
1 pound of extra firm tofu, drained and cut into 6 slices (I cut them once more, so they were squares and gave us more cooking area).
8 ounces of sliced mushrooms
1 tbsp low-sodium soy
1 C arugula or baby spinach
2 green onions, thinly chopped (omitted from our rendition)
10 small red potatoes, scrubbed and halved (quartered)
1/2 C milk substitute
1 tbsp fresh rosemary, chopped
1 tbsp of garlic powder (this was our addition)
1 tbsp of ground rosemary (this was our addition)
2 16 oz cans of green beans (or 1 pound frozen or fresh)
1/8 C water
1 Tbsp Bragg Liquid Aminos
2 Tbsp home-toasted sesame seeds
Make it Happen:
For Tofu and Shrooms
Press the tofu with a kitchen towel to remove excess water. Place the tofu and mushrooms in a large nonstick skillet. Season with soy sauce and pepper. Cook together on medium heat for 10 minutes, turning the tofu once to ensure even browning. (I turned it a second time to get it a bit more brown and firm). Place the cooked steaks and mushrooms over a handful of fresh arugula or spinach on a dinner plate. Sprinkle the steaks with green onions. Reserve the skillet for the green beans.
For Garlicky Mashed Potatoes
(We actually started these first, then to the tofu). Stream the potatoes for 10 minutes or until tender. Place in a large bowl, and mash with the milk substitute, rosemary (both varieties), pepper and garlic powder. I found the potatoes needing a bit more liquid, so I added a bit of water to mash more creamy.
For Sesame Green Beans
Cook the beans on medium heat in a covered skillet with water for 4 minutes or until tender. Season with Bragg Liquid Aminos. Sprinkle with sesame seeds.
You are going to love the way you feel before, during and after this meal.
Have a delicious day.
Tags: compassionate eating, dairy free, E2 Diet, Engine 2 Diet, going veg, plant based diet, Rip Esselstyn, tofu steaks, trying vegan, trying vegetarian, vegan, vegan challenge, vegan entree, vegan experience, vegan recipe, vegan transition, vegan wannabe