Spicy Portobello Mushroom Steak – Vegan Friendly

Servings: 4

Ingredients:

Main Dish:

• 4 large portobello mushrooms (120 kcal, 4 g protein, 0 g fat, 4 g carbs)
• 2 tablespoons olive oil (240 kcal, 0 g protein, 28 g fat, 0 g carbs)
• 2 tablespoons soy sauce (10 kcal, 1 g protein, 0 g fat, 1 g carbs)
• 2 tablespoons balsamic vinegar (30 kcal, 0 g protein, 0 g fat, 7 g carbs)
• 1 teaspoon smoked paprika (6 kcal, 0 g protein, 0 g fat, 1 g carbs)

Tofu Scramble:

• 350 grams firm tofu, drained and crumbled (402 kcal, 41 g protein, 22 g fat, 11 g carbs)
• 1 tbsp nutritional yeast (20 kcal, 3 g protein, 0 g fat, 2 g carbs)
• ½ tsp turmeric (4 kcal, 0 g protein, 0 g fat, 1 g carbs)
• Salt and pepper to taste

Garnish:

• Fresh parsley leaves
• 1 lemon, quartered (8 kcal, 0 g protein, 0 g fat, 3 g carbs)

Grand Total for One Serving:

210kcal, 12g protein, 13g Fat, 8g Carbs

Instructions:

1. Preheat the grill or skillet over medium-high heat.
2. Brush both sides of the portobello mushrooms with olive oil.
3. In a bowl, combine the soy sauce, balsamic vinegar, and smoked paprika. Pour this mixture over the mushrooms and let it marinate for at least 15 minutes.
4. Place the mushrooms on the grill or skillet. Cook for 5 to 7 minutes on each side until they are tender.
5. In a large non-stick pan, saut​é the crumbled tofu, nutritional yeast, turmeric, salt and pepper. Cook on medium-high heat about 5-7 minutes, stirring occasionally until the tofu is slightly golden.
6. Serve the grilled mushrooms with the tofu scramble on the side. Garnish with fresh parsley and a wedge of lemon.

Plating:

To beautifully plate this dish, arrange the grilled portobello mushroom steak in the center of a plate, with a side mound of the vibrant yellow tofu scramble. Sprinkle some fresh green parsley leaves over the mushrooms, giving a color balance to the dish. Place a wedge of lemon at the edge of the dish. The final look should be appetizing and colorful, enticing for a healthful meal.