Stewed Tomatoes With Mushrooms And Tofu – a delicious recipe with tomatoes, handful grape tomatoes, carrot, crimini mushrooms, mozzarella cheese, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Slice tofu into slabs and brush with olive oil and lay onto a baking sheet. Brush another pan, preferably 8x8, with olive oil and place mushrooms cap side down. Bake both mushrooms and tofu at 350 for 30 minutes.
2
While those are cooking, pour stewed tomatoes, grated carrot, and grape tomatoes into a pot on low heat. Stir in your favorite flavorings (I added basil, garlic, and onion). Take a masher and mash the tomatoes up a bit. Simmer for about 20 minutes.
3
After the mushrooms and tofu have been in the oven for 30 minutes, slice the tofu into chunks and throw them into the pan with the mushrooms. Then add in the stewed tomato sauce and stir. Sprinkle the top with the grated cheese and bake until cheese is melted, about 10 minutes.
76
kcal
Calories
2
g
Fat
8
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 1/2 ounces sliced stewed tomatoes can of, 1 handful grape tomatoes sliced in half, 1 medium carrot grated, 1/2 firm tofu a block of, and more.
Yes, Stewed Tomatoes With Mushrooms And Tofu falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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