Mushroom and Tofu Filling
Author: Monson Made This
  • 10 ounces of mushrooms, roughly chopped into ½ inch pieces
  • 1 tablespoon of oil for sauteing (optional)
  • 3 ounces baked tofu cut into small cubes
  • 2 tablespoons vegan fish sauce (recipe above)
  • 2 tablespoons Bragg’s Liquid Aminos or tamari
  • 1 to 2 cloves of garlic, minced
  • 1 small carrot, cut into thin strips
  1. Combine the Bragg’s, vegan fish sauce, and garlic in a bowl; set aside.
  2. Add the chopped mushrooms to a lightly oiled pan on high heat. Toss the mushrooms occasionally so that they don’t burn, but allow them to cook for a few minutes without disturbing them so that they can get a bit of color. When the mushrooms have reduced by about half, and they seem to be browned on most sides, add the diced tofu.  Turn the heat down to medium and saute until the tofu has browned. Add the carrots, and saute for another minute before adding the Bragg’s and vegan fish sauce mixture. Reduce the heat to low, and cook until all of the liquid is gone, and the carrots have softened slightly.