We usually have a simple green salad 3-4 nights a week. Nothing special, just greens and dressing. We hardly ever have a salad as the main course! This salad was SO good! And bonus, when you cook the mushrooms and garlic, your house will smell delicious! I wasn’t sure how plain ol’ balsamic would be as a salad dressing, but that, mixed with the mushrooms and tofu and cheese…oh my! I can’t wait to make this again.
Tofu and Mushrooms over Greens
(My Weight Loss magazine)
2 tbsp olive oil
1 tbsp butter
8 ounces fresh button and/or cremini mushrooms, quartered
3 cloves garlic, minced
1 tbsp snipped fresh thyme or 1 tsp dried thyme, crushed
1/4 tsp salt
1/8 tsp ground black pepper
1 12.3 ounce package extra-firm tub-style tofu (fresh bean curd), drained and cut into 1/2″ slices
1/4 cup balsamic vinegar
6 cups torn mixed salad greens
1/4 cup crumbled feta cheese with garlic and herb (1 ounce)
toasted baguette-style French bread slices
1. In a large skillet, heat oil and butter over medium heat until melted. Add mushrooms and garlic; cook and stir until mushrooms are tender and liquid has evaporated. Stir in thyme, salt, and pepper. Remove from skillet; keep warm.
2. Lightly sprinkle tofu with additional salt and pepper. In the same skillet, cook tofu, half at a time if necessary, over medium-high heat 3-4 minutes until lightly browned, turning once halfway through cooking. Remove from skillet. Add vinegar to skillet. Bring to boiling; reduce heat. Boil gently for 1 minute. Remove from heat.
3. To serve, arrange salad greens on four dinner plates. Top with tofu slices; drizzle with balsamic vinegar. Top with mushrooms and cheese. Serve with bread slices. Makes 4 servings.
Weight Watcher points+ value= 7 per serving