A hearty meatless option from syndicated columnist Ellen Kanner (via Huffington Post).
Ingredients:
1 pound mushrooms (Portobellos or white button mushrooms)
1 package firm tofu
2 lemons, divided use
2 onions, sliced
1/2 jalapeno
3 tablespoons olive oil, divided use
1 bunch cilantro
2 teaspoons honey or agave
3 cups spinach leaves or other fresh salad greens
1 dozen grape or cherry tomatoes
a good handful fresh radishes
sea salt and fresh ground pepper to taste
Procedure:
1. Preheat oven to 400.
2. Gently press water out of tofu. Blot dry.
3. Wash mushrooms and pat dry.
4. Place tofu and mushrooms in a large casserole or on a rimmed baking sheet. Squeeze juice of 1 lemon over mushrooms and tofu. Drizzle 1 tablespoon olive oil over all.
5. Slice lemon in half lengthwise. Remove any visible seeds. Place both sides cut side down in a separate casserole. Add 1/2 jalapeno, sliced lengthwise. Scatter sliced onions around pan. Drizzle with an additional tablespoon olive oil.
6. Roast both pans for 20 minutes. Remove from oven and allow to cool slightly.
7. Chop lemon, jalapeno and onions coarsely, or pulse in a food processor. Add cilantro and continue chopping. Mixture should be chunky. Add final tablespoon olive oil, honey or agave and any cooking juices produced from the mushrooms. Season with sea salt.
8. Slice tofu into 4 to 6 pieces.
9. Arrange greens on separate plates or a serving platter.
10. Top with sliced tofu and mushrooms. Garnish with grape tomatoes and radishes.
11. Spoon relish over all.
Serves 4 to 6
